Name: Charred prawns on skewers with lime
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 20
Ingredients: 1 tsp pepperberries (see note); 60 gm light palm sugar; 60 ml (¼ cup) fish sauce; 20 medium uncooked prawns, heads and tails removed, cleaned; Macadamia oil, for brushing; 1 finger lime, halved; Juice of 2 limes, plus wedges to serve; Coriander sprigs, to serve

Charred prawns on skewers with lime

Because barbecued things on sticks just taste better.

Serves 20

Prep

15M

Cook

Total

20M

A snack grilled on a skewer is a fast and easy party starter. These prawns are lightly flavoured with the peppery-herbal notes of native pepperberry. No pepperberry? Black pepper is a nice alternative.

Ingredients

1 tsp pepperberries (see note)

60 gm light palm sugar

60 ml (¼ cup) fish sauce

20 medium uncooked prawns, heads and tails removed, cleaned

Macadamia oil, for brushing

1 finger lime, halved

Juice of 2 limes, plus wedges to serve

Coriander sprigs, to serve

Method

Main

1.Crush pepperberries with a mortar and pestle, then stir in palm sugar and fish sauce until sugar dissolves. Thread prawns onto skewers through the centre lengthways, then brush lightly with the pepperberry mixture and a little macadamia oil. Refrigerate until required.

2.Heat a barbecue or char-grill pan to medium-high heat and grill prawns, turning occasionally, until opaque and just cooked (2-3 minutes). Squeeze finger lime and lime juice over prawns, season to taste with sea salt flakes, scatter with coriander and serve with lime wedges.