Lemongrass and chilli prawns
I love prawns with the flavours of lemongrass, ginger and fish sauce. This marinade is also ideal for scallops.
- 2 stalks lemongrass
- 2 kaffir lime leaves (fresh or dried)
- 2-3 teaspoons chilli paste or 2
- teaspoon sambal oelek
- 1 teaspoon minced ginger
- 1 shallot, peeled (optional)
- 2 tablespoons finely chopped
- Grated rind and juice of 2 limes
- 1 tablespoon fish sauce
- 500 grams unshelled whole raw
- prawns or 350 grams shelled raw
- prawn cutlets
- Cut the white part from the lemongrass, setting the long green stem aside to flavour stocks or a pot of tea. Cut out the tough core from the white part. Tear the coarse centre vein from the kaffir lime leaves.
- In a mini food processor, put the lemongrass, kaffir lime leaves, chilli paste, ginger, shallot if using, coriander, lime rind and juice and fish sauce. Process to a paste.
- Toss the prawns in this mixture in a sealable bag; refrigerate for 20 minutes.
- Barbecue prawns on a lightly oiled hot barbecue plate. Alternatively, pan-fry in a hot frying pan for 7-10 minutes, turning once, or until the prawns turn a gentle salmon-pink and are cooked through. Drizzle with ever such a little sesame oil if wished before serving.
Prepare a simple noodle salad with glass noodles, diced red and green chillies, and a few rocket, mint and celery leaves. Dress with your favourite vinaigrette scented with sweet chilli sauce and a dash of fish sauce.
Cooking time will vary a little between shelled and unshelled prawns. Prawns are cooked when they turn a gentle pink colour.
Prepared minced chillies will vary in taste and heat depending on the brand you buy. Use a light hand when measuring as you can always add more chilli at the table if wished.