Party time! Bring out the skewers, light the BBQ and tantalise your tastebuds with the flavours of seafood, chilli and lime. I buy frozen prawns in 1 kg / 2lb packets - such a quick, convenient meal to serve with a salad.
1 long red chilli, seeds removed, chopped
5cm / 2 inch piece fresh ginger, grated
3 garlic cloves, chopped
1 1/2 tbsp olive oil
Dipping Sauce
2 tbsp fish sauce
2 tbsp sweet chilli sauce
Finely grated zest and juice of 1 lime or 2 tbsp lime juice
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| Chilli and lime skewered prawns |
Serves 6 as as a lunch dish or entree
36 green prawns, peeled (tails intact), deveined
lime halves to serve
Marinade - combine
2 tbsp fish sauce
2 tbsp grated palm sugar or brown sugar36 green prawns, peeled (tails intact), deveined
lime halves to serve
Marinade - combine
2 tbsp fish sauce
1 long red chilli, seeds removed, chopped
5cm / 2 inch piece fresh ginger, grated
3 garlic cloves, chopped
1 1/2 tbsp olive oil
Dipping Sauce
2 tbsp fish sauce
2 tbsp sweet chilli sauce
Finely grated zest and juice of 1 lime or 2 tbsp lime juice
Soak 12 bamboo skewers or disposable wooden chopsticks in cold water for at least 30 minutes.
Marinate the prawns for 30 minutes. Preheat a chargrill pan or barbecue on medium-high heat. Thread 3 prawns onto each skewer and grill for 2 minutes each side or until just cooked. Serve with chilli lime dipping sauce and lime halves to squeeze.
Marinate the prawns for 30 minutes. Preheat a chargrill pan or barbecue on medium-high heat. Thread 3 prawns onto each skewer and grill for 2 minutes each side or until just cooked. Serve with chilli lime dipping sauce and lime halves to squeeze.
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