200g prawns, de-veined
2 cloves garlic
1 stalk lemongrass
2.5cm ginger, grated
30ml olive oil
In a mortar and pestle, pound the garlic, chilli, lemongrass and ginger together.
Gradually add the olive oil and continue to pound, until it forms a rough paste. Season with salt and pepper.
Baste prawns with the spice paste. Leave to marinate in a cool place for 2-3 hours.
Cook marinated prawns on a hot barbecue for 4-6 minutes, turning, until they turn pink and feel slightly firm to the touch.
Do not overcook.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
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