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Main Ingredients | Lemon grass , Prawns (medium) |
Cuisine | Thai |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Lemon Grass Prawn Skewer
- 8 stick Lemon grass
- 16 Prawns (medium)
- 1 tablespoon Thai red curry paste
- 3 tablespoons Coconut milk
- 1 tablespoon Oil
- 4-5 Basil leaves
- 1 teaspoon Lemon juice
- 1 Lemon cut into wedges
Method
- Mix red curry paste and coconut milk in a bowl and stir to make a smooth mixture. Add 1 tbsp oil and mix.
- Chop a few sweet basil leaves and add along with lemon juice and mix. Add the prawns to this mixture and mix and let them marinate for some time.
- Lightly crush the lemon grass stalks with the back of a knife. Cut one edge at a slant to make it pointed.
- Skewer 2 prawns on each lemon grass stalk from the pointed edge. Heat a non stick grill pan on medium heat and drizzle a little oil on it.
- Place the skewered prawns on it in a single layer and cook, dabbing with a little coconut milk to keep the prawns moist and turning sides till both sides are evenly cooked. Do not overcook the prawns.
- Arrange prawns on a serving platter, garnish with basil leaves and lemon wedges. Serve hot.
Nutrition Info
Calories | 527 |
Carbohydrates | 8.8 |
Protein | 32.2 |
Fat | 40.2 |
Other Fiber | Niacin- 7.9mg |
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