Garlic Prawns

200g prawns, de-veined

2 cloves garlic

1 chilli

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.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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