for 4 person

Prawns

1 tbsp	peanut oil
1 tsp	lime juice
1 tsp	Thai 7-spice
12	raw jumbo prawns, peeled except for tail (organic)

Onions

1 ½ tbsp	ground cane sugar
1 dl	water
3 stick	lemongrass, core of the vegetable finely chopped
1	red chilli, deseeded, finely chopped
2 tbsp	fish sauce
1	aluminium grill tray
6	spring onions, cut in half lengthways

Charcoal/gas/electric barbecue

½ tsp	salt
4	wooden skewers
1	lime, cut into segments, to garnish

How it's done

Prawns

Mix the oil, lime juice and 7-spice seasoning well. Coat the prawns with the mixture, cover and leave to marinate in the fridge for about an hour.

Onions

Combine the sugar with all the ingredients up to and including fish sauce in an aluminium cooking tray and mix well. Add the spring onions and mix together.

Charcoal/gas/electric barbecue

Grill the onions, covered, for approx. 15 mins. over a medium heat (approx. 220 °C.

Season the prawns with salt and place on the skewers. Lay the skewers on the hot grill and cook alongside the onions for approx. 2 mins. on each side.

Plate up the prawns and onions and serve with slices of lime.

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