Lemongrass and Chile Prawns
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
Ingredients:
25 skewers
35 oz raw large prawns (shrimps), remove shells leaving tail intact, remove intestinal tracts
2 lemongrass stalks, very finely chopped the white part of stalk
3 cloves garlic, minced
4 tablespoons cooking oil
3 small red chiles, deseed and finely chopped
1/2 teaspoon
salt freshly ground black pepper
2 tablespoons coriander leaves
roughly sliced lime wedges, to serve
Instructions:
In a shallow bowl, add oil, garlic, lemongrass, chiles, salt and pepper. Add prawns and toss to coat. Cover and refrigerate for 30 minutes or more.
Soak the bambo skewers for at least 20 minutes before skewing the prawns. Thread two prawns on each bambo skewer.
Preheat barbecue or chargrill on high. Cook prawns for 2 – 3 minutes each side. Garnish grilled prawns with more fresh chillies (optional) and coriander leaves and serve with wedges of lime. For that extra kick dip the prawns in Sriracha hot sauce.
From foodforfour.com