Drunken Prawns

Cleaned medium size
prawns – shell on 16
Lemongrass 4 long pieces
Ceylon Arrack 4 tbsp
Sugar 1 tbsp
Salt 1 tsp

Dipping Sauce

Ketchup 2 tbsp
Ceylon Arrack 1 tbsp
White wine vinegar 1 tbsp
Sugar 1 tsp
Finely chopped ginger 1 tsp
Chopped spring onion 3 tbsp
Finely chopped garlic 1 tsp
Tabasco 10 drops



1. Skewer the prawns, 4 per stick on the lemongrass, and arrange in a shallow tray.
2. Mix together the Arrack, salt and sugar and pour over the prawns.
3. Marinade for 2 – 3 hours turning every 20 minutes, then remove the marinade.
4. In a hot grill pan, grill the skewers until cooked through and nicely caramelized.

Dipping Sauce

Mix all the ingredients together and serve.

Chef’s Note: These prawns are wonderful when barbecued and the marinade is fantastic for a variety of seafood.