Grilled Lemongrass Naked Prawns


Like Thai food? Then meet Mini C. That’s the pen name for Ob-oom Chutrakul, author of two cook books; executive consultant chef, S Cuisine, S Medical Spa; executive consultant chef, The Gastro; and managing director, Quintessentially (Thailand). She spent three decades abroad, returning to Thailand in 2007. While in the U.K., Mini C operated the prestigious Busabong Restaurants in London’s Chelsea district and became known as a celebrity chef, appearing as guest chef on a number of SKY Channel’s cooking programs. In addition, she shared her love for Thai cooking with audiences in 170 countries on TV shows broadcast over the Thai Global NetworkChannel 5


Makes 10 skewers


2 tbsp light olive oil

2 tbsp ready-made red curry paste

1 tbsp freshly squeezed lime juice

1tbsp Thai fish sauce

½ tsp caster brown sugar

40 raw black tiger prawns, peeled and deveined, but with the tails left on

10 lemon grass stalks to use as skewers, sharpened at the top

6-8 lime wedges, to serve

How to make

Begin by enhancing the ready-made red curry paste.  Heat the olive oil in a wok over a low heat, then add the paste and stir-fry for about 15 seconds.  Do not let the curry paste burn.  Add the lime leaves and stir for a further 10 seconds. This will give you the strong and aromatic red curry paste you need.

Mix the stir-fried paste with lime juice, fish sauce and sugar together in a large, non-metallic bowl.  Add the prawns, stirring gently so they are well coated and then cover with cling film and place in the fridge to marinate for 15 -20 minutes.

Preheat the grill to high.  Thread 4 prawns on to each lemon grass stalk.  Place under the hot grill for about 3 minutes, turning the lemon grass stalks occasionally, until the prawns have cooked through and are opaque.


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