Lemongrass prawns with lime and chilli salt
1½ tsp, (flakes)
20 g, (1/4 cup)
2 tsp, finely grated
Dried chilli flakes
Raw peeled prawns
900 g, (buy 1.8kg shell-on prawns, then peel)
2 tbs, (light)
¼ cup(s), coarsely chopped
1 medium, wedges, to serve
- Place sea salt, fried shallots, rind, chilli flakes and sugar in a food processor. Pulse until mixture resembles f ine breadcrumbs. Place lime and chilli salt aside.
- Peel prawns, leaving tails intact (see Quick Tip opposite), and place in a large bowl. Add oil and lemongrass paste and toss to coat. Thread prawns, tails f irst, onto wooden skewers (see tip).
- Preheat a barbecue or chargrill over high heat. Cook prawns for 1–2 minutes each side or until just cooked through. Sprinkle prawns with coriander and lime and chilli salt. Serve with lime wedges.