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Orla' s bamboo Thai prawn satay with griddled limes (recipes)








Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



450g/1lb raw, headless tiger prawns1 stalk of lemon grass3 limes2 cloves garlic, finely chopped120ml/4fl oz canned coconut milk6tbsp light soy sauce2tsp palm or light muscovado sugarFor the Dipping Sauce:1 baby cucumber or a 5cm/2in piece of ordinary cucumber50ml/2fl oz rice wine or white wine vinegar1 tbsp caster sugar1 red bird' s eye chilli, seeded and finely chopped2tsp chopped roasted peanuts8 x 15cm/6in bamboo skewers soaked in cold water for 30 minutes



Method



1. Peel the prawns if necessary, leaving the last tail segment in place.2. Remove the tough outer leaves from the stalk of the lemongrass and finely chop the tender core. Finely grate the lemon zest from one of the limes and squeeze out the juice. Cut the remaining limes and squeeze out the juice. Cut the remaining limes into a small wedges.3. Put the lemongrass, lime zest, lime juice, garlic, coconut milk, soy sauce and sugar into a non-metalic dish. Add the prawns, mix together well and set aside to marinate at room temperature for about 15 minutes or for up to 2 hours in the fridge.4. For the dipping sauce, cut the cucumber in half and scoop out the seeds with a teaspoon. Cut the remaining cucumber into very small dice. Mix with the vinegar, sugar and chill until the sugar has dissolved and then spoon into small serving bowls. Sprinkle over the peanuts.5. Thread 4 prawns on to each skewer in pairs together with 2 lime wedges. Pierce through the tail of one prawn, add a lime wedge and then skewer the head end of the prawn so that it wraps itself around the lime attractively. Do this once more and repeat for the rest of the skewers.6. Barbecue the skewers over medium-hot coals for about 1 minute on each side or until just cooked through. Serve at once with the dipping sauce, garnished with the remaining lime wedges.