We like to serve these succulent shrimp on a bed of jasmine rice tossed with chopped green onions and fresh cilantro: a simple yet memorable meal, these are equally at home at a family supper or a dinner party with friends. The prawns could even be grilled, then served as an appetizer with a dipping sauce of soy and toasted sesame oil. Their goodness is in their fragrant simplicity!
1 lb. raw, peeled jumbo prawns
4 stalks lemongrass, slightly bruised
1 large red chili, deseeded and finely diced
1 tbs. olive oil
2 garlic cloves, crushed
2 tsp. grated fresh ginger
1 tsp. ground cumin
Mix together everything except the shrimp and lemongrass, then toss in the shrimp. Leave to marinate at least 5 minutes or up to 4 hours. Thread onto metal skewers or wooden skewers that have been soaked in water. To cook, heat the grill to medium, lay down the lemongrass and place the shrimp on top. Cook 3-4 minutes, turning once, until cooked through and opaque. Discard the lemongrass.