Prawn Skewers with Coriander, Lime and Palm sugar
Ok . here is my idea of heaven. Prawn Skewers with Coriander, Lime and Palm Sugar.
Ahem. We have very little time left to start preparing some kind of delicious thing to eat…what will you be feasting on when all the shops are shut on Christmas Day and there is no time left to decide?
What? You haven’t quite got things together yet?
Here are a couple of good appetisers/ starters that will keep everyone occupied while you are in the kitchen preparing the food (stressing out). They are easy, get ready ahead of time types of things.
Prawn Skewers with Coriander, Lime and Palm Sugar
They take a bit of marinating for a day or an hour. It doesn’t matter. They take 4 minutes to cook and they are awesome. Well I think so because prawns are just about on of my most favourite things in the world.
- 1 kg of Prawns ( approx 20)
- 2 Tablespoons of finely grated or crushed FRESH ginger
- 1 teaspoon white pepper ( I used Kampot pepper but freshly crushed is best)
- ½ bunch of washed coriander chopped very fine ( including roots, stems and leaves )
- 1 Tablespoon Palm sugar ( fine grate)
- Zest of 1 lime very finely grated
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 tablespoon olive oil
- 1 clove garlic optional ( not too much)
- Mix the finely chopped or grated Palm sugar with 1 tablespoon of hot water in a small container and stir till it dissolves (or as much as possible)
- Add the ginger, (garlic) , zest, pepper, fish sauce, oil and coriander and stir well.
- Slot the prawns onto skewers starting at the tails and working up to where the heads were. This type of skewer makes them look great and allows 1 prawn per person each skewer.
- Lay the prawns in a container and pour over the marinate rubbing onto the skewers. Leave to marinate.
- Cook the prawns for 1 minutes or till starting to turn opaque before turning and over till just cooked through, about 3-4 minutes
- Serve with extra coriander and limes to squeeze
This next one looks simple but people went crazy for these at my Christmas party this year. There is no recipe because you don’t need one. I bought these gluten free Baby Chorizo Sausages from Vics Meats at the Sydney Fish Market. They are made by Nomad Foods in Sydney. Look for a handmade tiny sausage in your area. These were spicy and rich and garlic infused- finger liking good. Along side them are boiled Quail eggs served with truffle salt. These are fun. You could serve them with little toasts but my party was gluten free.
Quail eggs are hard to peel. I suggest you boil them and cool a bit. Add them to a jar or container of cold water. Put the lid on and give them a gentle shake to start to break the little shells. This helps get the peeling started. This is a slow and steady job, one you give a relative or friend that keeps hanging around the kitchen asking for a job. Better still do it the night before, cut in 1/2 only when you need them!.
I have so many more ideas to share with you but we are. running. out. of. time.
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