Monday, December 19, 2011

Lemongrass Prawns on Stick

My dinner tonite was inspired by a food magazine that I had recently purchased. It was the best read ever and I really love this food magazine that I ended up subscribing it for a whole year. Anyway, I was reading this particular advertisement in the magazine at lunchtime... wait, let me rephrase that! I was drooling over the picture of the grilled prawns and I just knew that I had to come home and cook it. It was simple enough, took me less than twenty minutes to prep the prawns, and that was including deveining ( is there such a word? ) and marinating and then putting it on skewers and chucking it under the grill.

I wanted chinese vegetables to accompany it, so I decided on Kailan and Beansprouts also known as Chinese Broccoli and Beansprouts ;) Hehehe.. golly gosh I am smart today. Actually, it was the only veges that I had in the fridge, so I am just winging it, as I go.

  • 10 large King Tiger Prawns or Banana prawns, whatever you can get, Lobster tails are even better!
  • 2 tablespoon of Thai marinade, this marinade has coriander, lemongrass, garlic, basil and chilli. If you have time, you can make these marinade in advance to store using fresh herbs and spices. They are handy for quick stirfries.
  • 1 teaspoon of dark soy sauce for basting
  • A sprig of coriander for garnish
  • I tablespoon of Oyster sauce for the chinese vegetable stirfry

Preheat the grill or barbeque. BBQ is better but sometimes you should really just cook inside when it gets scary dark outside, yup, even in summer!
Using a skewer, thread the prawns, tail end first onto the skewer. Repeat until those suckers are skewered.
Then coat the prawns with the marinade, leave it alone for a while and go check your Facebook.
When you come back, put the prawns skewers under the grill, turning after four minutes. Keep an eye on it, don't let the tail burn.
While this is grilling, heat up your wok, and throw in the chinese broccoli and beansprouts. Tossed it around for a couple of times and add the oyster sauce. Turn off heat and plate it.
Serve immediately with cooked prawns on the bed of chinese veg.


Sara @ Belly Rumbles said...

I like the look of your prawns way better than the mag pic. They look so delicious! I think Kikkoman should give you a call for their next advertorial.

denise, the prime magpie said...

Beautiful! And I forget how great skewers are for keeping prawns from curling up. This is a perfect thing for the holidays when you want appetizers that don't need utensils and still keeps your hands clean!

MissPiggy said...

Looks so yummy, and I agree your dish looks 100% better than the picture in the book.

Jackie B said...

Awww thanks all for your lovely comments :)

chocolatesuze said...

hehe yeah your prawns look way more delish!

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