Relish some easy-to-make prawns

Apr 16, 2011 - PM

While most would say that this was a Chinese or South-East Asian dish, there’s nothing in the ingredients that would indicate so. However, since these prawns are best had grilled over a charcoal fire (we can make do with a normal grill) skewered on satey sticks, it won’t hurt to say that the dish originated in Thailand.

Hot Chilli Prawns

Ingredients
24 tiger prawns, shelled and de-veined
3-4 green chillies
Juice of a lemon
Black pepper
2 tbsp oil
Method
Chop the chillies finely. Add the lemon juice, chillies and oil in a blender and blend till smooth. Pour in a non-metallic dish and keep aside.
Pour the lemon juice marinade on the prawns, add a pinch of black pepper and keep aside for 30 minutes. Preheat the grill. Drain the prawns preserving the marinade and thread them on satey sticks, around 4 to a stick. Cook under the grill, turning frequently and brushing with the marinade for around 5 minutes. One can also cook the prawns on a barbecue. Serve immediately with lemon wedges.

— PM

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