Lemon Grass Prawns

Imagine skewering succulent prawns onto fragrant lemon grass stems, infusing them with a zesty marinade that blends sweet chilli heat with fresh coriander notes. These delightful bites, grilled to perfection over hot coals or under the grill, evoke the thrill of a seaside barbecue, where the smoky aroma promises an explosion of flavours. Its a simple yet sophisticated starter that feels like a holiday escape, with the prawns tender and juicy, their subtle spice dancing on the palate. Who knew grass could be such a skewer superstar?

Served alongside extra sweet chilli sauce and a dollop of creme fraiche, this dish balances fiery zest with creamy coolness, making it ideal as a casual snack or elegant addition to a seafood feast. The combination delivers a vibrant texture contrast, from the crisp snap of the lemon grass to the soft, succulent prawns, leaving you with a satisfied glow and a craving for more.

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6 Portions

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Prep: 10 minutes
Cook: 5 minutes

Ingredients

Lemon Grass Prawns

18 lemon grass stems, around 10cm long
36 raw tiger prawns, peeled and de veined
3 tbsp chopped coriander
2 tsp sesame oil
4 tbsp sweet chilli sauce
2 tbsp olive oil

To Serve

sweet chilli sauce
creme fraiche or sour cream

Method

Lemon Grass Prawns: Mix together the coriander, sesame oil, sweet chilli sauce and olive oil in a bowl. Toss the prawns in the mixture so that they are well coated. Place 2 prawns on each lemon grass stem (you may need to make a little cut in the centre of each prawn). Refrigerate until ready to cook.
To Cook: Place the lemon grass prawn skewers on a moderate-hot barbecue and cook for a couple of minutes on each side. The prawns will be light red when cooked.
To Serve: Serve the prawns accompanied with sweet chilli sauce and creme fraiche or sour cream.