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Lime and lemongrass prawn skewers
Lime and lemongrass prawn skewers
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress guests with quick skewers served on flavorful coconut snow pea rice.
Ingredients:
  • 24 peeled medium green prawns (tails intact)
  • 108.90 gm lime marmalade
  • 1 stalk lemongrass, trimmed, thinly sliced
  • 3 green onions, cut into 4cm lengths
  • 1 large lime, cut into 8 wedges
  • 9.20 gm vegetable oil
  • Extra lime wedges, to serve
  • Mint leaves, to serve
  • 300.00 gm jasmine rice
  • 165ml can coconut milk
  • 2cm piece fresh ginger, peeled
  • 100g snow peas, trimmed, thinly sliced diagonally
  • 62.50 ml fresh mint leaves, shredded
Instructions:
  • In a glass or ceramic bowl, combine prawns, marmalade, garlic, lemongrass, salt, and pepper. Mix thoroughly and let sit for 10 minutes.
  • Prepare Coconut Snow Pea Rice: In a medium heavy-based saucepan, combine rice, coconut milk, ginger, and 1 1/2 cups of cold water. Stir thoroughly and cover. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork, then add in the snow peas. Set aside partially covered for 10 minutes. Finally, stir in the mint.
  • Skewer prawns and onion alternately onto 8 skewers, topping each with a lime wedge. Finish by drizzling with oil.
  • Preheat a chargrill pan or barbecue to medium heat. Grill skewers for 2 to 3 minutes per side until prawns are pink and fully cooked. Enjoy with rice, additional lime wedges, and fresh mint leaves.

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