My husband Steve and I were extremely fortunate to do two days of Thai cooking classes at Spirit House in Yandina on the Sunshine Coast. We had a wonderful time with hands-on cooking classes and at the end, everybody gets to sit down and partake of their efforts.
It was lots of fun, educational and absolutely delicious. One of the many things that I got from the classes was a piqued interest in Thai flavours, especially with an emphasis on seafood.
500g green prawns, peeled and deveined
1 clove garlic, finely sliced
2 tb coriander leaves, finely chopped
1 large red chilli, seeded and finely chopped
3 tsp lime juice
3 tsp vegetable oil
2 tsp sesame oil
2 tsp soy sauce
1 tb oyster sauce
1. Soak the bamboo skewers in water for about an hour before using them.
TIP: Soaking the bamboo skewers will stop them burning during the cooking process.
2. Place the garlic, coriander, chilli, lime juice, sesame oil, vegetable oil, soy sauce and oyster sauce in a shallow glass dish and combine thoroughly.
TIP: A glass dish should be used because the lime juice might react with a metal dish imparting a nasty metallic flavour to the prawns.
3. Add the peeled and deveined prawns to the marinade and tumble together well to ensure that the prawns are completely covered with the marinade. Cover the dish with some plastic wrap and marinade for at least an hour, preferably overnight.
4. At the end of the marinading time, remove the prawns from the marinade (reserving the marinade) and thread two or three prawns onto each soaked bamboo skewer.
5. Heat your BBQ or grill plate to a high heat. Pop the skewered prawns on the BBQ (or grill) and cook for about three to four minutes on each side. The cooking time will be dependant on the size of your prawns. I have found that the prawns will cook more quickly on the BBQ than a grill plate, so I would suggest a couple of minutes each side should do it.
I have a new compact Coleman Even Temp 300 that is perfect for cooking the Thai Prawns when camping.
6. As the prawns skewers cook, turn them frequently, until the prawns are just pink. Brush the skewered prawns repeatedly during the cooking process with the reserved marinade.
The seafood used in this recipe was supplied by Princess Charlotte Seafoods, phone (07) 3256 9175