Ingredients
wooden skewers soaked in warm water for 20 minutes
500g uncooked prawns
3tbsp sesame oil
2tbsp lime juice
1tbsp chopped fresh coriander, to garnish
SAUCE:
4tbsp malt vinegar
2tbsp fish sauce
2tbsp water
2tbsp light muscovado sugar
2 garlic cloves, crushed
2tbsp grated fresh ginger root
1 red chilli chopped finely
2tbsp fresh coriander, chopped
Preparation
Peel the prawns leaving the tails intact. Remove the black vein that runs along the back of each one (my partner does this so well!! hehe) then skewer the prawns on the wooden skewers. Mix togehter the sesame oil, lime juice and chopped coriander in a shallow bowl. Lay the skewerd prawns in this mixture and cover and chill for 30minutes, turning once, so the prawns absorb the marinade. Make the sauce. Heat the vinegar, fish sauce, water, sugar and salt until boiling. Take of the heat and leave to cool. Mix together the garlic, ginger, chilli and coriander in a small serving bowl. Add the cooled vinegar mixture and stir together. Arrange the prawns on foil lined grill place under preheated grill for about 6minutes turning once and basting often with the marinade, until cooked, place them on a serving plate, garnish with the coriander and serve with the dipping sauce
