The Grilled Recipes kitchen invites you to try Grilled tomatoes with pesto breadcrumbs recipe. Enjoy easy grilled recipes and learn how to make Asian-style grilled prawns.
Preparation Time 30 minutes
Cooking Time 5 minutes
Ingredients (serves 4)
1 stem lemon grass, pale section only, coarsely chopped
8 fresh kaffir lime leaves, coarsely chopped
2 fresh red birdseye chillies, deseeded, finely chopped
2 garlic cloves
2cm-piece fresh ginger, peeled, finely chopped
1/2 bunch fresh coriander, coarsely chopped
80ml (1/3 cup) olive oil
1 tbs soy sauce
1 tsp sesame oil
20 (about 500g) large green prawns, peeled leaving tails intact, deveined
1 x 80g pkt baby Asian greens (Woolworths Fresh brand)
1/2 cup loosely packed coarsely torn fresh mint
Dressing
2 tbs rice wine vinegar
2 tbs light soy sauce
2 tsp caster sugar
1 tsp sesame oil
Salt & freshly ground black pepper
Method
1. Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.
2. Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
3. Meanwhile, to make the dressing, whisk together the vinegar, soy sauce, sugar and oil in a bowl. Taste and season with salt and pepper.
4. Preheat a barbecue or chargrill on high. Cook prawns on preheated grill, turning occasionally, for 4 minutes or until they change colour. Remove from heat.
5. Combine Asian greens and mint in a bowl. Divide salad and prawns among serving plates and drizzle with half the dressing. Serve with the remaining dressing.
Notes
You'll need to soak 20 bamboo skewers in cold water for 15 minutes for this recipe.
Source
Good Taste - August 2005, Page 64
Recipe by Louise Pickford
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