Spot prawns are abundant in our area and my husband and his buddy are adept at harvesting them from local waters. Over the years we have tried several ways of serving them, but this recipe is our favourite.
about 30 fresh or frozen spot prawns, peeled
1/2 cup extra virgin olive oil
2 tsp. sesame oil
1/4 cup fresh squeezed lemon juice
1 small onion, chopped
2 cloves garlic
2 Tbsp. grated fresh ginger root
2 Tbsp. minced cilantro leaves
1 tsp. paprika
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
Process all ingredients except prawns in a food processor until smooth. Reserve a few tablespoons for basting and put the remaining mixture into a bowl. Add the prawns and stir to coat. Cover and refrigerate for 2 hours. Thread prawns on to pre-soaked skewers. Grill over medium heat for 2-3 minutes per side until opaque, basting with the reserved sauce. Enjoy!