I highly recommend serving these prawns with Pip's Yellow Rice (page 174 in Yummy Supper) and a simple green salad.
Tip: If you don't want to bother tracking down fresh lemongrass, marinate the prawns with the ingredients below and cook them in a hot skillet, then top 'em with the onions, chiles, honey, lime wedges, and cilantro. The presentation won't be quite as festive, but the flavors will still be amazing.
- 8-10 stalks fresh lemongrass
- Juice of 2 limes
- 2 tablespoons canola oil
- 5 cloves garlic, coarsely chopped
- 1-2 tablespoons coarsely chopped fresh ginger
- 1 teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 pounds prawns or large shrimp, peeled and deveined, tails still intact
- 2 or 3 limes
- 2 tablespoons thinly sliced spring onions/scallions
- 1 tablespoon sliced chile peppers
- 1-2 tablespoons golden honey, warmed to a runny consistency
- Freshly ground black pepper
- Lime wedges
- ¼ cup chopped fresh cilantro leaves
1. Peel the outside layer off the lemongrass stalks and trim both ends. Use the side of a knife to bruise the firm white ends of the lemongrass to help release its fragrance. Set aside.
2. For the marinade: In a rectangular baking dish (large enough to accommodate the lemongrass skewers), combine the lime juice, oil, garlic, ginger, salt, and pepper.
3. Use a knife to make a little hole in each prawn for the lemongrass stalk to penetrate. Slide 3 or 4 prawns onto each stalk. Rub the marinade all over the skewered prawns and let them marinate for 1 hour at room temp.
4. Prepare a grill for high-heat cooking. Grill the prawn skewers for 2 to 3 minutes per side, keeping in mind that prawns turn opaque when cooked. Squeeze the juice of 2 or 3 limes over the prawns while cooking.
5. Top your cooked prawns with spring onions, chile peppers, drizzled honey, black pepper, and squeezes of plenty of additional lime wedges. Scatter the cilantro over the prawns and serve right away.
6. Pair this meal with a refreshing Watermelon Punch with Fresh Lime and Mint.
|Reprinted from “Yummy Supper” by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.|