1. Mix the soy sauce, fish sauce, rice wine, lemongrass, spring onions, chili paste, ginger, coriander, garlic and sugar in a large dish. 2. Peel and devein the prawns, and add the prawns to the marinade. 3. Refrigerate the prawns for about 3 to 4 hours. During this time keep turning the prawns to coat them well with the marinade. 4. Soak the toothpicks/skewers in water (this will help to stop them burning during the cooking process). 5. Thread the prawns on individual toothpicks, or the bamboo skewers, from head to tail, in the form of a the letter Celsius. 6. Grill prawns on a pre-heated grill for 2 minutes on each side, brushing with the marinade as you turn them. 7. Let prawns cool slightly. 8. Serve prawns warm or you can refrigerate the prawns and serve cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
