Lemongrass prawn skewers

Lime, coriander and lemongrass will send you on a Thai adventure with every tantalising bite. These seafood skewers are perfect for entertaining unless you want to save them all for yourself.

  • 35 mins preparation
  • Makes 16 Item
  • Print


Lemongrass prawn skewers
  • 1 stick fresh lemongrass, trimmed, chopped coarsely
  • 2 tablespoon fresh coriander leaves
  • 2 tablespoon ground rice
  • 2 teaspoon brown sugar
  • 1 tablespoon lime juice
  • 16 uncooked king prawns
  • 1 tablespoon vegetable oil
  • lime wedges, for serving


Lemongrass prawn skewers
  • 1
    Soak 16 small bamboo skewers in cold water to prevent them burning.
  • 2
    Process lemongrass, coriander, ground rice, sugar and juice until a thick paste forms. Season to taste with salt and pepper.
  • 3
    Shell and devein prawns, leaving tails intact. With a sharp knife, cut the prawns along the underside without cutting all the way through. Open out each prawn lightly by flattening with the palm of your hand. Press 1 teaspoon of the lemongrass paste along the cut. Insert skewers into prawns.
  • 4
    Brush the prawns lightly with oil. Cook on a heated barbecue or frying pan until the prawns are browned lightly on both sides and just cooked through.
  • 5
    Serve the prawn skewers with lime wedges.


Skewered uncooked prawns suitable to freeze. Not suitable to microwave.