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
1 tsppepperberries (see note)60 gmlight palm sugar60 ml(¼ cup) fish sauce20medium uncooked prawns, heads and tails removed, cleanedMacadamia oil, for brushing1finger lime, halvedJuice of 2 limes, plus wedges to serveCoriander sprigs, to serve
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.
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.