Recipe Laura Bakhtiarian | Photos Naomi Giatas
A simple seafood dinner, bursting with flavour!
Time 55 minutes
Serves 2-4
Ingredients
- 500g Foodland Prawns, peeled with tails still on
- 15–20 bamboo skewers
Marinade
- 30g lemongrass stalks, minced (or 2 tbsp lemongrass paste)
- 1 spring onion, finely chopped
- 1 tbsp fish sauce
- 2 tsp coconut sugar or brown sugar
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, minced
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tsp chilli garlic sauce (optional)
- Fresh coriander, mint or Thai basil, to serve
- Fresh lime wedge, to serve
- Steamed rice, to serve
- Sweet chilli sauce (optional)
Dressing
- Juice of 2 Foodland Peculiar Picks Lemons
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 garlic clove, minced
- 1 small red chilli, finely sliced (optional)
- 2 tbsp neutral oil (like avocado or canola)
- Salt and pepper, to taste.
Method
- If using bamboo skewers, soak them in water for at least 30 minutes.
- In a bowl, mix together lemongrass, spring onion, fish sauce, sugar, oil, ginger, garlic powder, salt and chilli garlic sauce. Hot tip: pulse in a food processor for a smoother paste.
- Toss prawns in the marinade until well coated. Cover and refrigerate for at least 30minutes, or up to 2 hours for a deeper flavour.
- Thread prawns onto skewers—can generally fit four prawns per skewer, depending on the size.
- Heat a barbecue grill or grill pan to medium-high. Cook prawns for 3–5 minutes per sidedepending on size, until pink and cooked through.
- Transfer to a platter, garnish with fresh herbs and a squeeze of lime. Serve with rice, lettuce wraps and sweet chilli sauce.
We used: Foodland Fresh Prawns
Whether you’re looking for fresh whole prawns for a statement dish or peeled prawns to whip up a quick dinner without the fuss, Foodland has you covered. Head to their seafood service counter to pick up fresh fish, prawns, squid, oysters and more!
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