Thai-Style Prawn Skewers

Ingredients

• 1 kg Peeled prawns (medium-sized prawns, peeled)
• 100 ml Soy sauce (prefer a thick soy sauce)
• 1 cuillère à café Ground ginger
• 1 cuillère à café Ground coriander
• 1 pincée Ground black pepper
• 1 cuillère à café Garlic powder or garlic paste
• 1 citron Lemon juice (about 30 ml)
• 0.25 cuillère à café Chili (optional) (for the daring)
• 1 cuillère à soupe Cooking oil (vegetable oil)
• 1 cuillère à café Walnut or hazelnut oil (for the final drizzle)
• 1 cuillère à soupe Toasted sesame seeds
• Quelques leaves Fresh coriander (for garnish)
• 6-8 Wooden skewers (soaked 10 min in water)

Instructions

1. Prepare the Marinade

   In a bowl, combine the soy sauce, ground ginger, ground coriander, pepper, garlic powder (or garlic paste), lemon juice and chili if desired. Whisk well to obtain a smooth sauce.

   Time: PT5M

2. Coat the prawns

   Add the peeled prawns to the marinade and gently toss so each shrimp is well coated.

   Time: PT5M

3. Marinate

   Let the prawns rest in the marinade for 20 minutes at room temperature, stirring once halfway through for even absorption.

   Time: PT20M

4. Soak the skewers

   Submerge the wooden skewers in a bowl of cold water for at least 10 minutes to prevent them from burning during cooking.

   Time: PT10M

5. Thread the prawns

   Lightly drain the prawns and place them on the skewers, about 5 to 6 shrimp per skewer, taking care not to poke your fingers.

   Time: PT5M

6. Heat the pan

   Heat a large pan over medium‑high heat (about 180°C). Add one tablespoon of cooking oil and heat for 2 minutes.

   Time: PT2M

   Temperature: 180°C

7. Cooking the skewers

   Place the skewers in the hot pan and cook 2 minutes on each side, until the prawns turn pink and lightly golden.

   Time: PT4M

   Temperature: 180°C

8. Finishing and plating

   Remove the skewers, place them on a serving platter, drizzle with walnut or hazelnut oil, sprinkle with toasted sesame seeds and scatter fresh coriander.

   Time: PT2M

9. Serving

   Serve immediately with basmati rice or sautéed vegetables.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

30 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Peeled prawns: Medium shrimp, Langoustines
• Instead of Soy sauce: Tamari, Light soy sauce
• Instead of Ground ginger: Fresh grated ginger (1 cm)
• Instead of Ground coriander: Fresh chopped coriander (1 tablespoon)
• Instead of Garlic powder or garlic paste: Fresh minced garlic (1 clove)
• Instead of Lemon juice: Rice vinegar
• Instead of Chili (optional): Chili flakes
• Instead of Cooking oil (vegetable oil): Peanut oil, Sunflower oil
• Instead of Walnut or hazelnut oil: Olive oil, Sesame oil
• Instead of Wooden skewers: Metal skewers

Equipment Needed

• Mixing bowl
• Spoon (teaspoon)
• Knife
• Citrus press or lemon squeezer (optional)
• Wooden skewers
• Large pan (plancha style)
• Kitchen tongs
• Serving plate

Critical Steps — Do Not Skip

• Prepare the Marinade
• Coat the prawns
• Thread the prawns onto the skewers
• Cooking the skewers

Chef Tips from the Video

• Use fresh grated ginger (1 cm) instead of powder for more freshness.
• Replace lemon with lime for a more authentically Thai note.
• Lightly grill the prawns on a barbecue for a smoky flavor.

Troubleshooting

Storage

Refrigerator: Store the raw marinated prawns in an airtight container for up to 1 day. Cooked skewers keep 1 to 2 days in the refrigerator.

Freezer: Raw uncooked prawns can be frozen for 2 months. Cooked skewers freeze for 1 month, but the texture will be less optimal.

Room temperature: Do not leave cooked skewers at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the day before and keep it in the refrigerator; add the prawns on the same morning.
• Toast the sesame seeds dry in advance to save time.
• Soak the skewers during the marinating time to optimise timing.