- 600g jumbo king prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 4 lemongrass stems bruised
For the marinade
- 1 large red chilli, seeded and finely chopped
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp Thai fish sauce or soy sauce
- 2 fat garlic clove, crushed
- 2 tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
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Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.
Heat a pan until almost smoking. Put the prawn skewers and lemongrass on for 2-3 mins, turning once – don’t overcook.