Fiery Lemongrass and Coconut Prawn Skewers with Tamarind Glaze
Succulent prawns are marinated in a potent blend of chili, lemongrass, and galangal, then grilled to perfection. A tangy tamarind glaze adds a sweet and sour counterpoint, creating an explosion of flavor in every bite. These skewers are an ideal appetizer to awaken the palate.
Prep Time
75 min
Difficulty
Hard
Servings
4
Calories
220 kcal
Instructions
- 1
Prepare the marinade. Finely mince the lemongrass, garlic, chilies, galangal, and cilantro roots using a mortar and pestle or a sharp knife. Combine with fish sauce, lime juice, and coconut milk in a large bowl.
~15 min - 2
Peel and devein the prawns, leaving the tails intact. Add the prepared prawns to the marinade, ensuring they are well coated. Marinate for at least 30 minutes in the refrigerator.
~35 min - 3
While the prawns marinate, prepare the tamarind glaze. In a small saucepan, combine tamarind paste, palm sugar, and water. Heat over medium heat, stirring until the sugar dissolves and the mixture thickens slightly into a glaze. Remove from heat and let cool.
~10 min - 4
Thread the marinated prawns onto skewers. Discard any excess marinade.
~5 min - 5
Preheat your grill to medium-high heat. Grill the prawn skewers for 2-3 minutes per side, or until they turn pink and opaque. Baste with the tamarind glaze during the last minute of grilling.
~7 min - 6
Garnish with fresh mint leaves and serve immediately.
Tips
- For an extra kick, add a pinch of red pepper flakes to the marinade.
- If grilling isn't an option, these can be cooked in a hot skillet with a little oil.
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