Lemon Grass Prawns
|Medium prawns||2 Pound (1 Kilograms, Uncooked)|
|Lemon grass stalk||3 , finely chopped (Fresh Ones)|
|Onions spring||2 , chopped|
|Fresh red chilies||2 Small, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated ginger||2 Tablespoon (Fresh Ones)|
|Shrimp paste||1 Teaspoon|
|Brown sugar||1 Tablespoon|
|Coconut milk||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
1. Wash prawns, leaving shells and heads intact and place in a shallow glass or ceramic dish.
2. Place lemon grass, spring onions, chillies, garlic, ginger and shrimp paste in a food processor or blender and process until smooth. Add sugar and coconut milk and process to combine. Spoon mixture over prawns, toss to combine, cover and marinate in the refrigerator for 3-4 hours.
3. Preheat barbecue to a high heat. Drain prawns, place on barbecue and cook, turning several times, for 5 minutes or until prawns change colour. Serve immediately.