How to make Lemon Grass Prawn Skewer -

Prawns lightly flavored with lemon grass.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Lemon grass (लेमन ग्रास ), Prawns (medium) (मध्यम आकार के प्रॉन्स)

Cuisine : Thai

Course : Snacks and Starters

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For more recipes related to Lemon Grass Prawn Skewer checkout Lemongrass Chicken Skewers, Lemongrass Chicken Tikka. You can also find more Snacks and Starters recipes like Keema in a Bun Buttermilk Oats Pancakes Lacy Mutton Cutlets Thepla Nachos - SK Khazana

Lemon Grass Prawn Skewer

Lemon Grass Prawn Skewer Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lemon Grass Prawn Skewer Recipe

  • Lemon grass 8 stick

  • Prawns (medium) 16

  • Thai red curry paste 1 tablespoon

  • Coconut milk 3 tablespoons

  • Oil 1 tablespoon

  • Basil leaves 4-5

  • Lemon juice 1 teaspoon

  • Lemon cut into wedges 1


Step 1

Mix red curry paste and coconut milk in a bowl and stir to make a smooth mixture. Add 1 tbsp oil and mix.

Step 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.

Step 3

Lightly crush the lemon grass stalks with the back of a knife. Cut one edge at a slant to make it pointed.

Step 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.

Step 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.

Step 6

Arrange prawns on a serving platter, garnish with basil leaves and lemon wedges. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.