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Thai-style prawns

Name: Thai-style prawns
Yield: 4
Ingredients: 400 g Raw prawn cutlets (Main); 7 Kaffir lime leaves; 3 Garlic cloves, crushed; 1 Tbsp Olive oil; 1 Tbsp Grated ginger; 1 Tbsp Lime juice; 2 Tbsp Fish sauce; 2 Tbsp Chilli sauce

for 4 people

Jan Bilton

Food writer and cookbook author.

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The flavour of the kaffir lime leaves is absorbed by the prawns during cooking.

400 g

Raw prawn cutlets (Main)

7	Kaffir lime leaves
3	Garlic cloves, crushed
1 Tbsp	Olive oil
1 Tbsp	Grated ginger
1 Tbsp	Lime juice
2 Tbsp	Fish sauce
2 Tbsp	Chilli sauce

Pat the prawns dry and place in a plastic bag.
Finely dice 1 small kaffir lime leaf. Reserve the remaining leaves for threading onto the skewers with the prawns.
Combine with the garlic, oil, root ginger, lime juice, fish sauce and chilli sauce. Place the prawns in a plastic bag and add the marinade. Refrigerate for at least 1 hour.
Thread 4 prawns on a skewer adding ½ a kaffir lime leaf in the middle. Repeat until the prawns and leaves are all skewered. Barbecue for about 1-2 minutes each side. Serve with lime wedges.