Dancing Prawns
Submitted by sweettrini
Thai-style grilled prawns marinated in lemongrass, galangal, and rice wine, skewered and grilled until smoky. A stunning appetizer presentation stuck into a halved orange.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
1 hrsThese skewered prawns look like a party trick and taste like a Thai beach grill. Lemongrass, galangal, shallots, and garlic make a fragrant marinade that soaks into shell-on shrimp while you prep the rest of your meal.
Each prawn gets threaded lengthwise on its own skewer, then grilled until the shells char and the meat turns opaque and smoky.
The showstopper? You stick the skewers into a halved orange to serve, so the prawns fan out like they’re dancing. Garnish with fresh coriander and lime wedges for a centerpiece your guests will photograph before they eat.
Chef Tips
- Keep the shells on during grilling. They protect the meat from drying out and add a layer of charred flavor.
- Soak wooden skewers in water for 30 minutes first, or use metal ones to avoid flare-ups.
- Galangal can be tough to find fresh. Look in Asian grocery stores, or substitute fresh ginger with a squeeze of extra lemon juice.
- Don’t over-marinate past 3 hours. The acid in the lemon juice will start to “cook” the prawns and turn them mushy.
Ingredients
Directions
Using a small knife or scissors, split the shrimp shells down the back, but leave attached.
Devein if necessary. Toss in the marinade and let stand for 30 minutes to 3 hours.
Thread single shrimp lengthwise on skewers, starting at the tail end and coming out through the head.
Push the skewer on through until the pointed end extends at least 3 inches beyond the shrimp.
Handling by the pointed ends, grill until the meat is opaque.
To serve, place the orange or apple cut side down on a plate and insert the pointed ends of the skewers.
Garnish with coriander sprigs and lime wedges.
Serves 4 as an appetizer or side dish.
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