Ginger Chilli Prawn

Ingredients
1.5 Kg medium sized fresh green prawns
I pack of wooden BBQ sticks

Marinade
1/2 Cup Olive oil
1/3 cup Lemon Juice
1 red Onion Peeled and quartered
6 Cloves of Garlic
5 cm piece of fresh Ginger
3 Thai bullet Chillis
3 Kaffir Lime leaves
Salt and Pepper to taste

Method
1. Prepare the wooden bamboo skewers the night before. You need to soak them in water overnight so that they do not burn on the BBQ.
2. Put all of the marinade ingredients into a food processor and blitz them until you have a smooth marinade. Don’t bother peeling the ginger, just roughly chop it up.
3. Peel the prawns and leave the last tail segment on them. When you twist
the heads off, you should be able to pull out the intestine easily. Don’t
butterfly them.
4. Put the prawns in the marinade for at least 3 hours if not 5 hours. Cover with cling film and put them in the fridge.
5. Thread two prawns on a wooden skewer via the tail.
6. Light that BBQ and get it ready, and cook the prawns carefully turning them over direct heat. Do not leave them as overcooked prawns are not so good.So do not let them go black either, that means the fire is too hot. Theyshould just turn slightly white which means they are cooked on the ‘edge’ of being cooked. It should take 5-10 minutes depending on your BBQ.

Note:
This works for Balmain/ Moreton Bay bugs and Yabbies too.