While we were preparing for a BBQ out on the terrace last Saturday, a sentence in one of Donna Hay’s cooking books caught my eye. It said that

There is nothing easier or simpler than serving food on a skewer. There’s no cutlery to clean and one hand is always free for drinks. It’s a win-win situation.

As I thought about it for a minute, I realized that was the kind of get-togethers I preferred the most. The ones where everyone is relaxed and walks around freely, drinking and eating wherever they want, mixing into different conversations. 

A great recipe to use when hosting such a BBQ would be this Chili and Lemongrass Prawns.



Here are the ingredients (for 12 medium prawns):


– Raw prawns, cleaned and peeled (leaving head and tail intact)

– 6 lemongrass stalks, cut in small pieces

– Olive oil

For the Chili sauce: 

– 1 Red Chili, chopped

– 1/4 cup of fresh coriander leaves, also chopped

– 1 tablespoon of chopped lemongrass

– 2 tablespoons lime juice

– 1 tablespoon fish sauce

– 1 tablespoon brown sugar

How to make it:

1) Put the prawns on skewers (3 at a time) and brush with olive oil

2) Make the sauce: place the chili, coriander, lemongrass, lime juice, fish sauce and brown sugar in a bowl and mix

3) BBQ the prawns 3 minutes on each side until fully cooked




Serve with the sauce and enjoy with a white sangria in your other hand!



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