These skewered prawns with a hint of sesame, lemon, and fresh ginger are wonderful for entertaining. Try not to marinade for any longer than 2 hours before barbecuing.
100ml olive oil
1 dessertspoon sesame oil
4 tablespoons lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh root ginger
handful fresh coriander
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1.25kg fresh king prawns, peeled and deveined
In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, coriander, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns, and stir to coat. Cover, and refrigerate for 2 hours.
Preheat barbecue for medium heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil barbecue cooking grate. Barbecue prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking. Can also be prepared on an electric grill.
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