Skewered green prawns with coriander and chilli

Name: Skewered green prawns with coriander and chilli
Cuisine: Thai
Ingredients: 1 teaspoon sesame oil; 1 teaspoon vegetable oil; juice of ½ lime; 2 teaspoons light soy sauce; 1 tablespoon oyster sauce; 1 tablespoon finely chopped fresh coriander leaves; 350 g/12 oz raw tiger prawns, heads and shells removed, tails left on, and deveined; 350 g/12 oz raw tiger prawns, heads and shells removed, tails left on, and deveined; 350 g/12 oz raw tiger prawns, heads and shells removed, tails left on, and deveined; 1 large, fresh red chilli, deseeded and finely chopped; 1 garlic clove, peeled and finely chopped; 4 long bamboo skewers; 350 g/12 oz raw tiger prawns, heads and shells removed, tails left on, and deveined

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

350 g/12 oz raw tiger prawns, heads and shells removed, tails

Asia
Thailand
Fish course
Pescatarian

Method

Mix all the ingredients for the marinade in a bowl.
Place the prawns in the marinade and mix well to coat, then cover and leave in the fridge overnight.
Soak the bamboo skewers in cold water for about 1 hour to stop them burning.
Remove the prawns from the marinade (keep the marinade) and thread them onto the bamboo skewers.
Line a gr