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Grilled prawns with lemongrass Recipe

Grilled prawns with lemongrass Recipe

Grilled prawns with lemongrass Recipe

This recipe uses my favourite ingredient—lemongrass—which becomes lightly aromatic when ground and softened by the “coconutty” aroma of palm sugar on beautifully grilled prawns. What better gift for a lover or friend than to prepare these fragrant skewers?

Ingredients :

    • 500 g (1 lb) fresh jumbo prawns
    • Bamboo skewers (1 for each prawn), soaked in water for 1 hour before using
    • Fresh juice of 1 lime mixed with ½ teaspoon ground turmeric
    • Coconut cream and bottled chilli sauce, for brushing on the prawns (optional)
    • Lettuce leaves, to garnish
    • Lemon wedges, to serve


    • 1/2 cup (125 ml) Lemongrass Paste
    • 1 teaspoon Sambal Oelek Chilli Paste or other sweet chilli paste (optional)
    • 3/4 cup (200 ml) coconut cream
    • 1 tablespoon fish sauce
    • 1 tablespoon shaved palm sugar or dark brown sugar
    • 1 tablespoon oil

Method :

    1. Prepare the Sambal Oelek Chilli Paste and Lemongrass Paste.
    2. Clean and trim the prawns and cut the shells open along their underside. Then thread each one onto a bamboo skewer lengthwise. Place in a large grilling tray and drizzle with the lime and turmeric mixture. Set aside.
    3. Prepare the Spice Paste by combining all the ingredients, except the oil, in a bowl and mixing well. Heat the oil in a skillet and sauté the Spice Paste over medium heat for 3–5 minutes until fragrant. Remove from the heat. Spread the Spice Paste over the skewered prawns and into the underside cavities. Brush with a little coconut cream and chilli sauce if desired. Grill the prawns on a preheated pan grill or under a broiler for about 3 minutes or until cooked, turning often and making sure they do not burn. Arrange the grilled prawns on serving platters lined with lettuce leaves and serve immediately.

SERVES : 4–6
COOKING TIME : 20 mins