Lime, Chilli & Prawn Kebabs

An Annabel Langbein recipe

1kg raw prawns (weight with tails on)
2 tablespoons neutral oil
zest of 2 limes
1 stem lemon grass, split and bashed to release flavour
2 cloves garlic, crushed
2 teaspoons seeded and finely chopped red chilli
2 tablespoons sweet chilli sauce
1 tablespoon fish sauce
good grind of black pepper
30 wooden skewers, soaked in water to prevent burning
To serve: juice of 1 lime
To accompany: Coriander & Lime Mayo (see page 118, Issue 45)

Remove tails from prawns and place in a bowl with remaining ingredients. Mix, cover and refrigerate for 3 hours or up to 12 hours. Thread 2-3 prawns on each soaked skewer and cook on a barbecue or stove-top hotplate. Cook 1-2 minutes each side until pink and cooked through.
Serve with a squeeze of lime juice and accompany with Coriander & Lime Mayo.

Serves 10