This week’s recipe, chilli and lemongrass prawns, are the perfect starter for that weekend barbeque with friends or a good quick midweek meal when served with a green salad.  No fuss and hardly any dishes!

Courtesy of Donna Hay

Ingredients:

•  1kg medium green (raw) prawns (shrimp), peeled, tails intact
•  1 small red chilli, chopped
•  2 cloves garlic, crushed
•  ½ stalk lemongrass, white part only, finely chopped
•  2 tablespoons vegetable oil
•  sea salt flakes
•  lime wedges, to serve

Directions:

Place the prawns, chilli, garlic, lemongrass, oil and salt in a bowl and toss to combine. Cover and refrigerate for 1 hour. Heat a char-grill pan or barbecue over high heat. Thread the prawns onto skewers and char-grill or barbecue for 2–3 minutes each side or until cooked through. Serve with lime wedges. Serves 4.