Lemon Grass Prawn Skewer

Ingredients list for Lemon Grass Prawn Skewer

• 8 stick Lemon grass
• 16 Prawns (medium)
• 1 tablespoon Thai red curry paste
• 3 tablespoons Coconut milk
• 1 tablespoon Oil
• 4-5 Basil leaves
• 1 teaspoon Lemon juice
• 1 Lemon cut into wedges

Method

1. Mix red curry paste and coconut milk in a bowl and stir to make a smooth mixture. Add 1 tbsp oil and mix.
2. Chop a few sweet basil leaves and add along with lemon juice and mix. Add the prawns to this mixture and mix and let them marinate for some time.
3. Lightly crush the lemon grass stalks with the back of a knife. Cut one edge at a slant to make it pointed.
4. Skewer 2 prawns on each lemon grass stalk from the pointed edge. Heat a non stick grill pan on medium heat and drizzle a little oil on it.
5. Place the skewered prawns on it in a single layer and cook, dabbing with a little coconut milk to keep the prawns moist and turning sides till both sides are evenly cooked. Do not overcook the prawns.
6. Arrange prawns on a serving platter, garnish with basil leaves and lemon wedges. Serve hot.

Nutrition Info