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Tiger Prawn Kebabs
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Tiger prawn tails threaded on to a kebab stick. Take care not to overcook them as they will become tough and dry.
Combine 4tbsp Waitrose White Wine Vinegar, 2tbsp caster sugar, a pinch of salt, juice and finely grated rind of 1/2 lime, 1/2 stem lemongrass, finely sliced, and 2tbsp freshly chopped coriander. Serve in small dishes as an accompaniment or drizzle a little over the kebabs as they cook.
This recipe was first published in August 1999.