Lemongrass and chilli prawns

it's the barbecue season, and if you're tired of making garlic buttered prawns -  then here's a quick tasty recipe to liven up your tastebuds.

Always remember - fresh prawns give more flavour if you cook them with the shell on
Don't have fresh prawns? No problem - use frozen, but make sure they're cooked through properly by increasing the cooking time
Enjoy with a dry white wine

2 lemongrass stalks
2 kaffir lime leaves
2-3 tsp chilli paste (or sambal oelek)
1 tsp minced ginger
1 peeled shallot
2 Tbsp coriander - finely chopped
grated rind and juice of 2 limes
1 Tbsp fish sauce
500g whole raw prawns (if you have shelled raw prawns, then use 350g)

cut the lemongrass so you're only left with the white bit (remove the tough core)
(the green stems can be used to make tea or a stock)

take out the central vein from the kaffir lime leaves - leaving only the leaf bit

in a pestle and mortar - or a mini food processor - put the lemongrass, kaffir lime leaves, chilli paste, ginger, shallot, coriander, lime rind and juice and fish sauce. process until you've got a nice paste.

put the prawns into a sealable plastic bag and toss them in the mixture you've just made.
refrigerate for 20 minutes

barbecue or pan fry the prawns for 3 to 5 minutes on each side (total 7-10 minutes)
turn only once until the prawns turn a pinky salmon colour and are cooked through

if you want - drizzle with a LITTLE sesame oil before serving

serve with coriander and mint leaves on a bed of cooked vermicelli or thin Asian noodles