Hot Chilli Prawns recipe
information
These can be prepared up to 8 hours in advance and are delicious either grilled or barbecued.
ingredients
1 garlic clove, crushed
1 cm (1/2 in) piece fresh root ginger, finely chopped
1 small fresh red chilli, seeded and chopped
10 ml (2 tsp) sugar
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) vegetable oil
5 ml (1 tsp) sesame oil
juice of 1 lime
675 g (l 1/2 lb) raw prawns
175 g (6 oz) cherry tomatoes
1/2 cucumber, cut into chunks
salt
1 small bunch coriander, roughly chopped, to garnish
lettuce leaves, to serve
1 cm (1/2 in) piece fresh root ginger, finely chopped
1 small fresh red chilli, seeded and chopped
10 ml (2 tsp) sugar
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) vegetable oil
5 ml (1 tsp) sesame oil
juice of 1 lime
675 g (l 1/2 lb) raw prawns
175 g (6 oz) cherry tomatoes
1/2 cucumber, cut into chunks
salt
1 small bunch coriander, roughly chopped, to garnish
lettuce leaves, to serve
method
1. Pound the garlic, ginger, chilli and sugar to a paste in a mortar with a pestle. Add the soy sauce, vegetable and sesame oils, lime juice and salt to taste. Place the prawns in a shallow dish and pour over the marinade. Set aside to marinate for up to 8 hours. Soak some bamboo skewers.
2. Thread the prawns, tomatoes and cucumber chunks on to bamboo skewers. Cook under a preheated grill or on a barbecue for 3 - 4 minutes. Transfer to a serving dish, scatter over the coriander and serve on a bed of lettuce.
2. Thread the prawns, tomatoes and cucumber chunks on to bamboo skewers. Cook under a preheated grill or on a barbecue for 3 - 4 minutes. Transfer to a serving dish, scatter over the coriander and serve on a bed of lettuce.
serving amount
serves 4 - 6
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