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Updated: May 22

Serves 4


16 large raw prawns, peeled and deveined

6 lemon grass stalks or pre-soaked wooden skewers

Turmeric / garlic marinade

4 crushed garlic cloves

1 tsp of fresh or ground turmeric

1/2 tsp sea salt freshly ground black pepper

1 tsp of honey

1 tsp olive oil or coconut oil

Dipping Sauce

2 crushed garlic cloves

1 large red chili, roughly chopped

1 tsp finely grated ginger

40ml soy sauce

2 tsp maple syrup

1 tablespoon lime juice

handful of coriander, torn


1. Blend the marinade ingredients and marinate the prawns for as long as you have, preferably overnight. 2. Cut the lemongrass stalks diagonally (so you get about 3 strips from each stalk).

3. Skewer each marinated prawn, using a knife to help make an incision if necessary.

4. Blend the ingredients for the dipping sauce, including the coriander stalks, but not the leaves.

5. Add the prawn skewers to the barbecue, giving them 1-2 mins to cook through.

6. Serve with the dipping sauce and garnished with fresh coriander.

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