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?
That’s ok.
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.
Prawn Skewers with Coriander, Lime and Palm Sugar
Ingredients
- 1 kg Prawns approx 20
- 2 Tablespoons ginger finely grated or crushed FRESH ginger
- 1 teaspoon white pepper I used Kampot pepper but freshly crushed is best
- 1/2 bunch coriander ( including roots stems) chopped very fine
- 1 Tablespoon Palm sugar fine grate
- 1 whole lime Zest grated
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 tablespoon olive oil
- 1 clove garlic not too much, optional
Instructions
- 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
Here’s MORE!
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.
May be you’d like
Smoked Salmon and Yoghurt Cheese Bombs
Prawn Cakes with Curried Pea Puree
Your prawn skewers would certainly be a hit at any party. Happy New Year.
Awesome prawn skewers for New Years Eve
These sound fantastic. 🙂 Such perfect summery food for an Aussie Christmas. 🙂
Merry Christmas Tania. I love your prawn skewers and will be grilling some soon.
I hate peeling quail eggs. I know that it’s supposed to help if you add a teaspoon of bicarb to the water when cooking chicken eggs. I wonder if it would work for quail eggs? Have a great Christmas Tania!
These skewers looks fantastic! Love all the great flavor. They will be a perfect party food.
Yes we are running out of time- but I’d make time for those prawns! I love the marinade flavours and I bet they didn’t last too long at your party. All the very best for 2016 to you and Skater x
Those skewered prawn are so enticing. I’d have to sit in another room lest I get carried away. Saying that quail eggs are hard to peel is about as great an understatement as one could make. They give me a devil of a time.
Wishing you a very merry Christmas!
I ate them. They were reeeeaalyyy yummy. A cleavage supplier I know also loved them completely. Golly you’re good Tania!
I saw some enormous tiger prawns at the shop yesterday – would this work with them? You know how good I am with seafood. 🙂
I hope you, Skater and all the family have wonderful Christmas and I can’t wait to see you up here in January!
All so delicious, Tania! I won’t be doing too much Christmas cooking as I’m heading interstate – unless of course my family puts me to work! Merry Christmas to you!
Love the photo of the cleavage! Your party food is fabulous. Loving the pretty prawn skewers. Yes, quail eggs are so difficult to peel – all that effort for such a little egg! They would have been wonderful with a little sprinkle of truffle salt. Merry Christmas, Tania, to you and Skater and all your family xx
I love those skewered prawns!
Wishing you a happy and peaceful holiday season, Tania!
Angie