Asian-style grilled prawns Recipe
Ingredients
2cm-piece fresh ginger, peeled, finely chopped
1/2 bunch fresh coriander, coarsely chopped
80ml (1/3 cup) olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
1 stem lemon grass, pale section only, coarsely chopped
8 fresh kaffir lime leaves, coarsely chopped
2 fresh red birdseye chillies, deseeded, finely chopped
2 garlic cloves
20 (about 500g) large green prawns, peeled leaving tails intact, deveined
1 x 80g pkt baby Asian greens
1/2 cup loosely packed coarsely torn fresh mint
Dressing
2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
Salt & freshly ground black pepper
Asian-style grilled prawns Recipe
Method
Step 1
Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.
Step 2
Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
Step 3
Meanwhile, to make the dressing, whisk together the vinegar, soy sauce, sugar and oil in a bowl. Taste and season with salt and pepper.
Step 4
Preheat a barbecue or chargrill on high. Cook prawns on preheated grill, turning occasionally, for 4 minutes or until they change colour. Remove from heat.
Step 5
Combine Asian greens and mint in a bowl. Divide salad and prawns among serving plates and drizzle with half the dressing. Serve with the remaining dressing.
Ingredients
2cm-piece fresh ginger, peeled, finely chopped
1/2 bunch fresh coriander, coarsely chopped
80ml (1/3 cup) olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
1 stem lemon grass, pale section only, coarsely chopped
8 fresh kaffir lime leaves, coarsely chopped
2 fresh red birdseye chillies, deseeded, finely chopped
2 garlic cloves
20 (about 500g) large green prawns, peeled leaving tails intact, deveined
1 x 80g pkt baby Asian greens
1/2 cup loosely packed coarsely torn fresh mint
Dressing
2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
Salt & freshly ground black pepper
Asian-style grilled prawns Recipe
Method
Step 1
Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.
Step 2
Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
Step 3
Meanwhile, to make the dressing, whisk together the vinegar, soy sauce, sugar and oil in a bowl. Taste and season with salt and pepper.
Step 4
Preheat a barbecue or chargrill on high. Cook prawns on preheated grill, turning occasionally, for 4 minutes or until they change colour. Remove from heat.
Step 5
Combine Asian greens and mint in a bowl. Divide salad and prawns among serving plates and drizzle with half the dressing. Serve with the remaining dressing.
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