Threading lime-dressed prawns on fresh sticks of lemongrass will be sure to whet your appetite by both taste and smell. At once zingy and fragrant, this simple but addictive dish can be easily enjoyed as finger food at parties, or as a starter to a delicious feast.
- 32 green king prawns
- 8 lemongrass stalks
- ¼ cup lime juice
- 1½ tbsp oil
- 1 tsp bottled chopped chilli
- 8 shortcut bacon rashers
Cut base from lemongrass stalks; remove tough outer leaves then trim each stalk to approximately 22 cm in length.
Peel and devein prawns, leaving tails intact. Make marinade by whisking lime juice, oil and chilli together in a bowl; stir in peeled prawns then cover and refrigerate for 30 mins. Remove prawns from marinade, reserve marinade.
Cut a small slit through centre of each prawn, then thread tails through slits so prawns are circular in shape. Cut bacon into approximately 3 cm squares and pierce a small hole in the centre of each square. Thread prawns and bacon alternately onto lemongrass stalks.
Cook on a heated greased barbecue plate, brushing occasionally with reserved marinade, until prawns are tender and bacon is crisp. Serve with lime wedges, if desired.
TIP Lemongrass stalks are available from greengrocers or the fruit and vegetable section in most supermarkets. If unavailable, use bamboo skewers instead. Prawns and bacon can be threaded onto lemongrass skewers several hours ahead. Keep covered in the refrigerator and barbecue as required.