Prawn Skewers with Coriander, Lime and Palm Sugar

This recipe centers on prawns threaded onto skewers that are then marinated in a liquid blend of dissolved palm sugar, grated ginger, finely chopped coriander including roots and stems, zest and juice of lime, fish sauce, olive oil, and a hint of garlic optionally added. The palm sugar is first partially dissolved in hot water to evenly distribute sweetness. The marinade coats the prawns, infusing them with a fragrant, balanced seasoning combining sweet, citrus, herbal, and umami elements.

Cooking is quick over high heat, about three to four minutes total, turning once as the prawns change from translucent to opaque. The skewer orientation starting from the tail creates an appealing presentation and ensures one prawn per skewer for portioning. Extra coriander leaves and lime wedges served alongside enhance freshness and acidity to complement the sweet and savory taste.

The use of fresh ginger and coriander including roots provides depth of flavor characteristic of Southeast Asian cooking. The fish sauce adds a subtle saltiness that balances the lime’s brightness and palm sugar’s mild sweetness. Olive oil contributes a light richness during grilling without overpowering the fresh seafood flavors.