Thai Barbecued Stuffed Prawns

Directions

Soak the bamboo skewers in water for at least 30 minutes.

Keep the coriander bunch tied together and rinse it in a pan of cold water by dunking it up and down to dislodge the sand.

Drain thoroughly and spin dry in a lettuce drier.

Cut off the roots, including about 1 inch of the stem above the root; chop coarsely and set aside.

To make the spice paste, pound the pepper corns in a mortar, or grind in a spice mill Add the garlic, coriander roots, sugar and salt; pound or grind into a smooth paste.

Combine the spice paste, fish sauce, coriander leaves and chicken.

Mix well.

To devein and butterfly the prawns, make a ½ inch deep cut through the shell along the back with kitchen scissors.

Pull out the black vein (the alimentary canal).

Rinse prawns under cold running water and dry thoroughly.

Starting from the tail end, thread the prawns lengthwise onto the skewers, ending at the head end.

Spread open the ½-inch deep cut and stuff with about a teaspoonful of chicken paste; smooth the surface.

Repeat with remaining prawns.

Lightly brush prawns with oil.

Grill over a medium-hot fire for 1 to 2 minutes on each side, or until they turn bright orange and feel firm to the touch.

They may also be broiled. Serve with Sweet -Sour Cucumber Salad. SWEET AND SOUR CUCUMBER SALAD: Combine the vinegar, sugar, salt and water in a small bowl; stir until sugar and salt dissolve. Put the cucumber slices in a shallow bowl, sprinkle with shrimp powder and fish sauce, then pour in the sweet vinegar to cover. Top with coriander leaves.