INGREDIENTS:

• 200 g of prawn cutlets (uncooked prawns, peeled but with the tail still on)
• ½ tbs of rice wine vinegar
• ½ tbs of sesame oil
• ½ tsp of dried chilli flakes (though you could also use chopped fresh chilli)
• ¼ tsp of sugar
• 3 pieces of lemongrass
• Olive oil spray

INSTRUCTIONS:

1. Mix all the ingredients except the prawns and lemongrass in a bowl to make a marinade
2. Peel the lemongrass until it is thin enough to go through the prawns but are still stiff enough to use as a skewer.
3. Cut the lemongrass to a size that will hold three prawns and still fit in your pan.
4. Trim the end of the lemongrass into a point to enable threading through the prawns.
5. Thread the prawns on to the skewers and place on to a plate with a lip.
6. Pour the marinade over the prawns - use a brush to spread it evenly.
7. Pop the prawns in to the fridge for an hour or longer.
8. When you are ready to cook, heat up the barbeque or a grill pan that is big enough to hold the prawns. If using your stove, heat the pan up to a medium-high heat.
9. If using a grill pan, give the pan a quick spray with a cooking oil spray.
10. Put the prawns on the barbeque or in the grill pan and grill until prawns are fully cooked. About 3 minutes each side. Make sure you keep an eye on the prawns as you don't want to over cook them.