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Prawn skewers with chilli lime salt
Prawn skewers with chilli lime salt
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Prep Time:
70 minutes
Cook Time:
5 minutes
Total Time:
75 minutes
Transport yourself with this satisfying exotic lunch idea.
Ingredients:
  • 27.60 gm sunflower oil
  • Zest and juice of 1 lime
  • 48.80 gm fish sauce
  • 20.00 ml grated palm sugar (see note)
  • 1 long red chilli, seeds removed, chopped
  • 5cm piece fresh ginger, grated
  • 3 garlic cloves, chopped
  • 36 green prawns, peeled (tails intact), deveined
  • 2 tsp dried chilli flakes
  • 40.00 gm caster sugar
  • 82.50 ml (4 tbsp) fried Asian shallots (see note)
  • Extra lime halves, to serve
Instructions:
  • Submerge 12 bamboo skewers or disposable wooden chopsticks in cold water and let them soak for at least 30 minutes.
  • In a large bowl, mix together the oil, lime juice, fish sauce, palm sugar, fresh chili, ginger, and garlic. Add the prawns and coat them in the mixture. Cover and refrigerate for 30 minutes to marinate.
  • Heat up a chargrill pan or barbecue on medium-high heat.
  • Combine chilli flakes, caster sugar, fried shallots, lime zest, and 1 tablespoon sea salt in a small food processor or grind in a mortar and pestle until a coarse powder forms.
  • Skewer 3 prawns on each skewer and grill for 2 minutes per side or until they are cooked. Serve with a sprinkle of chili lime salt and lime halves for squeezing.

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