Fragrant and juicy Thai grilled prawn skewers with a ginger kick make a refreshing change from burgers and sausages on the BBQ, and they cook in just a few minutes. Add a chopped red chilli to the marinade if you fancy a bit of heat.
Serves: 4 as a starter
Prep: 5 minutes, plus soaking and marinating time
Cook: 5 minutes
- 24 raw prawns
- lime wedges, to serve
For the marinade
- 1 tablespoon peeled and grated
- fresh root ginger
- 1 tablespoon light soy sauce
- 1 tablespoon Lyle’s Golden Syrup
- 1 clove garlic, crushed
- 2 tablespoons fi nely chopped fresh
- coriander, plus extra leaves to garnish
- grated zest and juice of 2 limes
- To make the marinade, combine the ginger, soy sauce, golden syrup, garlic, chopped coriander and the lime zest and juice in a bowl.
- Place the prawns in the marinade, cover and chill for 30 minutes, until you are ready to start cooking. (Avoid marinating them for longer, or the acid in the lime juice will ‘cook’ the prawns.)
- Thread the marinated prawns onto skewers (see tip) and cook over a hot barbecue, on a hot griddle pan or under a hot grill for 2 minutes on each side, until cooked through and a little blackened.
- Garnish with coriander and serve immediately, with lime wedges for squeezing.
If you are using bamboo or wooden skewers soak them in water for 1½ hours before threading on the prawns, so that they don’t burn during cooking.
This recipe features in the The Lyle’s Golden Syrup® Cookbook and is published by Simon & Schuster.