Asian Style Prawns on Skewers
During a December trip into Woolworth’s, my local store were promoting Woolworth’s association with celebrity chef Jamie Oliver and were making some of his suggested Christmas recipes. The customer service attendant looked like she was struggling to get samplers to try the Asian-style marinated prawns she had prepared so I obliged and ate one. Now I’m not normally one to stop and try samples at grocery stores because it makes me want to eat more and needless to say this case was no exception; it was prepared beautifully and was so tasty!! As I enjoyed my prawn I had decided this was my contributing dish to the family Christmas feast!
Upon researching the recipe (I was told it can be found on Woolworth’s website) I was glad to read that the marinade was very easy to make, and even easier to cook – just chuck it on the barbie!! While these prawns were well received at the Christmas feast, I think they can be enjoyed all year round accompanied with steamed jasmine rice or even a light salad.
Prep and Cooking Time – 10 minutes + marinating time | Serves – 4 – 6
Submerge skewers into water and leave overnight to soak. Once soaked, remove the skewers from the water and set aside ready to use.
Place prawns into a large bowl or container ready to be marinated. Set aside.
Peel and put into the TM bowl the rind of one lime. Squeeze the juice of the same lime and also add it into the TM bowl.
Add spring onion, chilli, coriander leaves and garlic cloves into the TM bowl and chop 10 sec / speed 8. (Scrape down the sides of the bowl and chop a further 10 sec / speed 8 to cut the above-mentioned finer if desired.)
Scrape down sides of the bowl again and add oil, fish sauce, ground coriander and mix 5 sec / speed 3.
Pour marinade on top of the prawns and toss until well combined. Cover and refrigerate marinated prawns for at least two hours but preferably overnight.
Once marinated, thread prawns onto the skewers and in doing so remove, if any, chunky marinade ingredients (e.g. ungrated rind, unchopped coriander leaves).
Preheat a barbecue hot plate over high heat and grease by spraying extra virgin olive oil. Add prawns and cook for 5 minutes or until crisp and cooked through.
Once cooked, transfer prawns onto a platter. Top with coriander and lime wedges.
* Inspired by Jamie Oliver’s Asian-Style Prawns recipe *