Charred prawns on skewers with lime


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.

You'll need

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

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Additional Notes

Pepperberries are available from select supermarkets, and online from bush-tucker suppliers, and Herbie’s Spices.

Featured in

Nov 2017

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