Soak the bamboo skewers in water for about 15 minutes to prevent them catching fire when cooking.
Rinse the prawns and set them aside to dry. If using immediately, pat dry with kitchen paper. Skewer about three prawns onto each stick, heads and tails almost touching to make a ‘u’ shape, or use two skewers as shown. Set aside in a wide, shallow dish.
Mix the remaining ingredients, except the fresh herbs and lime wedges, and pour half of the sauce over the prawns, making sure each is well coated. Leave to marinate for 30 minutes if you have the time.
Cook over hot coals or a preheated griddle pan for 3 minutes on each side, or until pink and just cooked through. Serve immediately with a sprinkling of fresh herbs and lime wedges, and the extra sauce on the side.
Extracted from Home.
by Sarah Graham
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