• 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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