Spicy Lemongrass Prawn Skewers with Tamarind Glaze
Succulent prawns marinated in a fiery blend of chili, lemongrass, and garlic, then grilled to perfection. A tangy tamarind glaze adds a sweet and sour counterpoint, creating an explosion of Southeast Asian flavors. These skewers are a perfect appetizer to ignite your taste buds.
Prep Time
60 min
Difficulty
Hard
Servings
4
Calories
250 kcal
Instructions
- 1
Prepare the marinade: Finely mince the lemongrass, garlic, and red chilies. Grate the ginger. In a large bowl, combine minced lemongrass, garlic, chilies, grated ginger, fish sauce, lime juice, and sugar.
~10 min - 2
Marinate the prawns: Peel and devein the prawns, leaving the tail on if desired. Add the prawns to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
~30 min - 3
Make the tamarind glaze: In a small saucepan, combine tamarind paste and water. Heat over medium heat, stirring until the paste dissolves. Bring to a simmer and cook for 5 minutes until slightly thickened. Stir in sesame oil.
~10 min - 4
Assemble the skewers: Thread the marinated prawns onto skewers, ensuring they are not too tightly packed.
~5 min - 5
Grill the skewers: Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the prawn skewers for 2-3 minutes per side, or until pink and cooked through. Brush with the tamarind glaze during the last minute of cooking.
~5 min - 6
Serve immediately.
Tips
- For extra flavor, you can add a pinch of shrimp paste to the marinade.
- Soak wooden skewers in water for at least 30 minutes before use to prevent burning on the grill.
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