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- Preparing Time: 4 hours and 35 minutes
- Total Time: -
- Served Person: 12
- 1 medium onion, coarsely chopped
- skewers
- 4 cloves garlic, crushed
- 4 limes, zested and juiced
- 48 large tiger prawns, peeled and deveined
- 4 green chile peppers, seeded and chopped
- 1 (2 inch) piece fresh ginger root, chopped
- Carbohydrate 5.1
- Cholesterol 85
- Fat 0.6
- Protein 9.8
- Sodium 100
- Calories 62 calories;
Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending. Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours. Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
