Chilli Prawns (Shrimp) on Lemongrass Skewers
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 200g of prawn cutlets (uncooked prawns, peeled but with the tail still on)
  • 1/2 tbs of rice wine vinegar
  • 1/2 tbs of sesame oil
  • 1/2 tsp of dried chilli flakes (though you could also use chopped fresh chilli)
  • 1/4 tsp of sugar
  • 3 pieces of lemongrass
  • Olive oil spray
  1. Mix all the ingredients except the prawns and lemongrass in a bowl to make a marinade
  2. Peel the lemongrass until it is thin enough to go through the prawns but are still stiff enough to use as a skewer.
  3. Cut the lemongrass to a size that will hold three prawns and still fit in your pan.
  4. Trim the end of the lemongrass into a point to enable threading through the prawns.
  5. Thread the prawns on to the skewers and place on to a plate with a lip.
  6. Pour the marinade over the prawns - use a brush to spread it evenly.
  7. Pop the prawns in to the fridge for an hour or longer.
  8. When you are ready to cook, heat up the barbeque or a grill pan that is big enough to hold the prawns. If using your stove, I heat the pan up to a medium-high heat.
  9. If using a grill pan, give the pan a quick spray with a cooking oil spray. I normally use an olive oil one.
  10. Put the prawns on the barbeque or in the grill pan and grill until prawns are fully cooked. About 3 minutes each side. Make sure you keep an eye on the prawns as you don't want to over cook them.
I like to mince up the leftover lemongrass to use for other recipes.
Nutrition Information
Calories: 260
Recipe by Shrinking Single at