Lemon-marinated prawns with a sweet chilli dip
Ingredients
- 40 tiger prawns, cleaned and deveined, tails intact
- handful fresh herbs (coriander, basil, mint, parsley), chopped
- juice of 4 large lemons
- salt and freshly ground black pepper, to taste
- oil, for frying
- good-quality Asian chilli sauce, to serve
- soy sauce, to serve
- fresh coriander, to serve
Instructions
1
Thread the prawns onto bamboo skewers (one prawn on each skewer) and marinate in the herbs, lemon juice, salt and pepper for at least 40 minutes.
2
Brown the prawns in a very hot pan until almost cooked, about 7 minutes. Remove from the heat, cover and set aside until needed.
3
When ready to serve, cover the skewers with foil so that they don’t burn, and grill the prawns under the hot oven grill for about 3 minutes.
4
Serve hot with the chilli sauce, soy sauce and coriander.
Notes
To drink: The aromatic and slightly sweet Paul Cluver Weisser Riesling 2008 goes beautifully with sweet chilli.
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