INGREDIENTS:
- 200 g of prawn cutlets (uncooked prawns, peeled but with the tail still on)
- ½ tbs of rice wine vinegar
- ½ tbs of sesame oil
- ½ tsp of dried chilli flakes (though you could also use chopped fresh chilli)
- ¼ tsp of sugar
- 3 pieces of lemongrass
- Olive oil spray
INSTRUCTIONS:
- Mix all the ingredients except the prawns and lemongrass in a bowl to make a marinade
- Peel the lemongrass until it is thin enough to go through the prawns but are still stiff enough to use as a skewer.
- Cut the lemongrass to a size that will hold three prawns and still fit in your pan.
- Trim the end of the lemongrass into a point to enable threading through the prawns.
- Thread the prawns on to the skewers and place on to a plate with a lip.
- Pour the marinade over the prawns - use a brush to spread it evenly.
- Pop the prawns in to the fridge for an hour or longer.
- When you are ready to cook, heat up the barbeque or a grill pan that is big enough to hold the prawns. If using your stove, heat the pan up to a medium-high heat.
- If using a grill pan, give the pan a quick spray with a cooking oil spray.
- Put the prawns on the barbeque or in the grill pan and grill until prawns are fully cooked. About 3 minutes each side. Make sure you keep an eye on the prawns as you don't want to over cook them.
Source: Shrinking Single
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