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Prawn Skewers with Coriander, Lime and Palm Sugar
5 from 12 votes

Prawn Skewers with Coriander, Lime and Palm Sugar

Prawn Skewers with Coriander, Lime, and Palm Sugar feature fresh prawns threaded onto skewers and marinated in a mixture of palm sugar, ginger, coriander including roots, lime zest and juice, fish sauce, olive oil, and optional garlic. Grilled briefly until just cooked, these prawns carry a balance of sweet, tangy, and aromatic flavors. Serving with extra lime and coriander brightens the dish further.

Servings: 20
Course: Others
Cuisine: American, gluten-free

Ingredients

  • 1 kg prawns approx 20
  • 2 Tablespoons ginger finely grated or crushed FRESH ginger
  • 1 teaspoon white pepper I used Kampot pepper but freshly crushed is best
  • 1/2 bunch Coriander ( including roots stems) chopped very fine
  • 1 Tablespoon palm sugar fine grate
  • 1 whole lime grated, zest
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 1 tablespoon olive oil
  • 1 clove garlic not too much, optional

Instructions

    Cup of Yum
  1. Mix the finely chopped or grated Palm sugar with 1 tablespoon of hot water in a small container and stir till it dissolves (or as much as possible)
  2. Add the ginger, (garlic) , zest, pepper, fish sauce, oil and coriander and stir well.
  3. Slot the prawns onto skewers starting at the tails and working up to where the heads were. This type of skewer makes them look great and allows 1 prawn per person each skewer.
  4. Lay the prawns in a container and pour over the marinate rubbing onto the skewers. Leave to marinate.
  5. Cook the prawns for 1 minutes or till starting to turn opaque before turning and over till just cooked through, about 3-4 minutes
  6. Serve with extra coriander and limes to squeeze