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Ingredients
- 48 large tiger prawns, peeled and deveined
- 4 limes, zested and juiced
- 4 green chile peppers, seeded and chopped
- 4 cloves garlic, crushed
- 1 (2 inch) piece fresh ginger root, chopped
- 1 medium onion, coarsely chopped
- skewers
- Directions
- ●Place the prawns and lime zest in a large, non-metallic bowl.
- ●Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending.
- ●Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.
- ●Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
- ●Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
Details
Servings 12
Preparation
Step 1
Amount Per Serving Calories: 62 | Total Fat: 0.6g | Cholesterol: 85mg Sodium: 100mg Total Carbs: 5.1g Dietary Fiber: 1g Protein: 9.8g
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