Thai Charcoal Grilled and Skewered Tiger King Prawns and Salad for two.
The Recipe-
10 Tiger Prawns, heads and tail left on, middle shelled and deveined.
1 Stem Lemon grass, white section sliced
8 Fresh Kaffir Lime leaves chopped
2 Skuds (small chillies) or more if you like heat
2 Cloves Garlic
2cm peice of green ginger, peeled and sliced.
1/2 bunch Coriander, chopped
1/3 cup EVOO
1 Tbls Soy
1 Tsp Sesame Oil
For the Salad-
Two baby Bok Choy
1 leb Cue halved, sliced
Handfull of grape Tomatoes halved
1/2 bunch Coriander, leaves only
A few sprigs of Vietnames Mint, leaves only
1/2 doz round beans, chopped
Handfull of Bean Sprouts.
Dressing for Salad-
2 Tbls Rice wine vinegar
1 Tbls Light Soy
1 Tbls Golden mountain Seasoning
S&P
2 Tsp Palm Sugar (soft type)
1 Tsp Sesame oil
In a blender or chopper, pulvarise the Lemon grass, Kaffir Lime leaves, chillies, Garlic, Ginger, Coriander, Evoo, Soy and Sesame Oil.
Place in a bowl and fridge to cool.
Prepare the Prawns
and add to the marinade, fridge for an hour
Combine all the Salad ingredients in a bowl (except Bok Choy). Make dressing.
Start Charcoal in your GA, on one side only.
Skewer the prawns
Then grill
Serve with the salad with dressing
Shayne
