Dancing Prawns
Yield
4 servingsPrep
15 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
garlic
minced |
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | teaspoon |
galangal root
|
*
|
| 1 | tablespoon |
lemongrass
minced |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
rice wine
|
|
| 12 | large |
shrimp
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
garlic
minced |
|
| 3E+1 | ml |
shallots
minced |
|
| 5 | ml |
galangal root
|
*
|
| 15 | ml |
lemongrass
minced |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
rice wine
|
|
| 12 | large |
shrimp
|
|
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.
