Method |
Peel and remove the veins from the prawns. |
Marinate the prawns for a few hours, or over night, with the rest of the ingredients. |
Remove the outer layer of the lemon grass skewers and cut the ends so they're sharp . |
Heat a bit of butter in a griddle pan or frying pan. |
Add the prawns in batches, (don’t over crowd or they will stew). |
Turn each prawn after about 3 minutes and continue cooking on the other side. |
When they have turned pink all over take them out. |
Thread 3 prawns onto each skewer with a mint leaf and place 2 skewers on each plate. |
Serve immediately with sweet chilli sauce. |