Prawns, Dancing Prawns
By lknowles
I *think* this came from Sunset Magazine. There's nothing hot in the ingredient list, but it would be real easy to put some cayenne or mashed up chili peppers in the marinade. Probably more authentic as well. This attractive Thai presentation looks best with shrimp with their heads still attached. Try it with large tiger prawns or fresh carids. Posted by Stephen Ceideberg; March 16 1992

Ingredients
- 1 Tbsp Garlic, Minced
- 2 Tbsp Shallot, Minced
- 1 Tsp Ginger, Minced
- 1 Tbsp Lemon Grass, Minced
- 1/4 Tsp Salt
- 1 Tbsp Lemon Juice
- 1 Tbsp Soy Sauce
- 2 Tbsp Rice Wine (or Dry Sherry)
- 12 Large Shrimp (preferably Whole)
- 1/2 Orange (or apple)
- Coriander sprigs (for Garnish)
- Lime wedges (for Garnish)
Details
Servings 4
Preparation
Step 1
Pound the garlic, shallot, ginger and lemon grass to a paste in a mortar with a pinch of salt. Transfer to a shallow bowl and stir in the lemon juice, soy sauce and wine. Using a small knife or scissors, split the shrimp shells down the back, but leave attached. (If the heads are present, carefully separate the shell where the tail joins the head, then split the tail shell open.) Devein if necessary. Toss in the marinade and let stand for 30 minutes to 3 hours. Thread single shrimp lengthwise on skewers, starting at the tail end and coming out through the head. Push the skewer on through until the pointed end extends at least 3 inches beyond the shrimp. Handling by the pointed ends, grill until the meat is opaque. To serve, place the orange or apple cut side down on a plate and insert the pointed ends of the skewers. Garnish with coriander sprigs and lime wedges. Serves 4 as an appetizer or side dish.
Per Serving: 47 Cal (8% from Fat, 40% from Protein, 52% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 6 g Carb; 1 g Fiber; 165 mg Sodium; 27 mg Cholesterol; AccuPoints = 0.8; Exchanges = ½ Veg - 1/2 Lean Meat - -0 Fat
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