Lemon-grass Smoked Thai Prawn


  • Servings: 2-3
  • Difficulty: easy
  • Print

Prawns skewered and barbecued over the lemon-grass stems.

0318- 10 king prawns, shell on and head off
1 tbsp extra virgin olive oil/vegetable oil
1 clove of garlic, crushed
2 tsp ginger, very finely chopped
1-2 red chillies, de-seeded and finely chopped
2 tsp fish sauce
½ tsp soy sauce
1 tsp cumin powder
1 tsp lemon juice
Lemon wedges
4-5 lemon-grass stems
Bamboo/metal skewers


In a bowl, create a marinade by mixing crushed garlic, ginger, olive oil, cumin powder, chillies, fish sauce, soy sauce and lemon juice. Add the prawns and leave aside for atleast 5 minutes.

Later thread the prawns onto skewers.

Place lemon-grass stems over the grill. Arrange skewers on the stems and grill them for 5-8 minutes until prawns are cooked through and turned pink in colour.

Keep turning while cooking and make sure not to overcook prawns.  Throw away lemon-grass after prawns are cooked.

Serve with lemon wedges.

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