I love prawns with the Asian flavours of lemongrass, ginger and fish sauce. This marinade is also ideal for scallops.

Ingredients

• 2 stalks lemongrass
• 2 kaffir lime leaves, fresh or dried
• 2-3 teaspoons chilli paste or 2 teaspoon sambal oelek
• 1 teaspoon minced ginger
• 1 shallot, peeled, optional
• 2 tablespoons finely chopped coriander
• grated rind and juice of 2 limes
• 1 tablespoon fish sauce
• 500 grams unshelled whole raw prawns or 350 grams shelled raw prawn cutlets

Method

1. Cut the white part from the lemongrass, setting the long green stem aside to flavour stocks or a pot of tea. Cut out the tough core from the white part. Tear the coarse centre vein from the kaffir lime leaves.
2. In a mini food processor, put the lemongrass, kaffir lime leaves, chilli paste, ginger, shallot if using, coriander, lime rind and juice and fish sauce. Process to a paste.
3. Toss the prawns in this mixture in a sealable bag; refrigerate for 20 minutes.
4. Barbecue prawns on a lightly oiled hot barbecue plate. Alternatively, pan-fry in a hot frying pan for 7-10 minutes, turning once, or until the prawns turn a gentle salmon-pink and are cooked through. Drizzle with a little sesame oil if wished before serving.

Cooks Tips

- Cooking time will vary a little between shelled and unshelled prawns. Prawns are cooked when they turn a gentle pink colour. - Prepared minced chillies will vary in taste and heat depending on the brand you buy. Use a light hand when measuring as you can always add more chilli at the table if wished. - Prepare a simple noodle salad with glass noodles, diced red and green chillies, and a few rocket, mint and celery leaves. Dress with your favourite vinaigrette scented with sweet chilli sauce and a dash of fish sauce.