Skewered Prawns with Chilli Dressing

Method: Super easy
Time: Excluding de-veining, 15 minutes

  • 24 medium de-veined prawns, with their heads on
  • 6 skewers
  • olive oil for basting

Chilli Dressing

  • 2 red chillis, finely chopped
  • 1/2 cup coriander leaves, coarsely chopped
  • 2 tbsp lemon grass, finely chopped
  • 125ml lime juice, (substitute with lemon juice)
  • 60ml fish sauce
  • 60 ml brown sugar, or palm sugar if you have some
  • lime wedges to garnish

Place the chilli/coriander/lemon grass/lime juice/fish sauce/brown sugar in bowl and stir. Thread 4 prawns onto each skewer, brush with olive oil and pop onto the grid of a braai, cook for 3–5 minutes on each side until they are a lovely rosy colour. Pan till cooked. Serve tossed in the dressing and with a simple garden salad on the side. Serves 4.

Recipe by Diane Heierli, Photography & Styling C&D Heierli