THE warm weather is here at last.
At this time of the year - more than ever - we are looking to eat in a more casual and relaxed way.
Barbecues are being dusted off and indoor grills are suddenly brought from the back of the cupboard.
For such occasions, you want quick-cook dishes that don't require too much attention, and you want flavour that can add zing to a dish that says sunshine and relaxation.
A little thinking ahead to prepare a marinade and you're on to a winner.
Lemongrass is a great flavour additive that can be grown at home, or is now readily available fresh at green grocers or prepared in jars at the supermarket.
Use it as you might use fresh ginger and very easily you can add a touch of the tropics to your meal.
It's perfect for a marinade for these barbecued prawns, or you can try it as a key flavour feature of a salad dressing.
This is an ideal marinade for prawns to serve as a part of a dish with salad or to hand around at parties.
Use bamboo skewers to hold several prawns, or use toothpicks for individual prawns. This makes enough marinade for 40 prawns.
- BARBECUED PRAWNS WITH LEMONGRASS
- 1 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup rice wine (mirin)
- 1/4 cup inner stalk lemongrass, finely chopped
- 1 tbspn chilli paste
- 1 tbspn fresh ginger, finely chopped
- 1 tspn ground coriander seed
- 1 tspn finely chopped garlic
- 1/3 cup brown sugar
- 40 medium prawns
- Quality toothpicks or bamboo skewers
Mix the soy sauce, fish sauce, rice wine, lemongrass, chilli paste, ginger, coriander, garlic and sugar in a large dish.
Peel and devein the prawns and add to the marinade.
Turn to coat well and refrigerate 3 to 4 hours.
Soak the toothpicks in water (this helps to stop them burning during cooking) and thread the prawns on individual toothpicks, or bamboo skewers, from head to tail, in the form of a C.
Grill on a pre-heated grill or grill pan on the stove for 2 minutes on each side, brushing with the marinade as you turn them.
Let cool slightly then serve warm or refrigerate to serve cold.
