The flavour of the kaffir lime leaves is absorbed by the prawns during cooking.
|400 g||Raw prawn cutlets|
- Pat the prawns dry and place in a plastic bag.
- Finely dice 1 small kaffir lime leaf. Reserve the remaining leaves for threading onto the skewers with the prawns.
- Combine with the garlic, oil, root ginger, lime juice, fish sauce and chilli sauce. Place the prawns in a plastic bag and add the marinade. Refrigerate for at least 1 hour.
- Thread 4 prawns on a skewer adding ½ a kaffir lime leaf in the middle. Repeat until the prawns and leaves are all skewered. Barbecue for about 1-2 minutes each side. Serve with lime wedges.
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