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|
AdvertisementAdvertise with NZME.
- 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.