We first tasted these delightful prawns on Gili Trawangan, a sandy, idyllic wisp of an island in the Indonesian archipelago. Pip, a talented, bowler-hatted Indonesian chef, grilled these prawns for us on the beach one evening just after sunset, and we feasted by candlelight. (I kid you not.) I still have to pinch myself to believe we were lucky enough to experience such beauty and deliciousness during our family's year away. Every bite of this dish reminds me of this dreamy time, and I can tell you that Pip's soulful flavors can be harnessed and enjoyed in our kitchen across the globe.
I highly recommend serving these prawns with Pip's Yellow Rice (page 174 in Yummy Supper) and a simple green salad.
Tip: If you don't want to bother tracking down fresh lemongrass, marinate the prawns with the ingredients below and cook them in a hot skillet, then top 'em with the onions, chiles, honey, lime wedges, and cilantro. The presentation won't be quite as festive, but the flavors will still be amazing.
1. Peel the outside layer off the lemongrass stalks and trim both ends. Use the side of a knife to bruise the firm white ends of the lemongrass to help release its fragrance. Set aside.
2. For the marinade: In a rectangular baking dish (large enough to accommodate the lemongrass skewers), combine the lime juice, oil, garlic, ginger, salt, and pepper.
3. Use a knife to make a little hole in each prawn for the lemongrass stalk to penetrate. Slide 3 or 4 prawns onto each stalk. Rub the marinade all over the skewered prawns and let them marinate for 1 hour at room temp.
4. Prepare a grill for high-heat cooking. Grill the prawn skewers for 2 to 3 minutes per side, keeping in mind that prawns turn opaque when cooked. Squeeze the juice of 2 or 3 limes over the prawns while cooking.
5. Top your cooked prawns with spring onions, chile peppers, drizzled honey, black pepper, and squeezes of plenty of additional lime wedges. Scatter the cilantro over the prawns and serve right away.
6. Pair this meal with a refreshing Watermelon Punch with Fresh Lime and Mint.
|Reprinted from “Yummy Supper” by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.|