Here’s a flavorful recipe for Vietnamese Lemongrass Prawn Skewers. These prawn skewers are infused with aromatic lemongrass, garlic, and spices, making them a perfect addition to a grill or stovetop meal.

Ingredients:

• 500g (about 1 lb) large prawns, peeled and deveined
• 4-6 fresh lemongrass stalks (use as skewers)
• 2 additional stalks lemongrass (for marinade, finely chopped)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar or honey
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon chili flakes (optional, for heat)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Prepare Lemongrass Skewers:
   Trim the lemongrass stalks, cutting off the tough ends and outer layers. Use the tender white part of the stalk. Carefully pound the stalks with a meat mallet or the back of a knife to soften them and release the flavor, but leave them intact so they can be used as skewers.
2. Make the Marinade:
   In a bowl, combine the finely chopped lemongrass (from the two stalks), minced garlic, grated ginger, fish sauce, soy sauce, brown sugar (or honey), lime juice, vegetable oil, and chili flakes (if using). Mix well.
3. Marinate the Prawns:
   Add the prawns to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes to 1 hour.
4. Skewer the Prawns:
   Take the marinated prawns and thread them onto the prepared lemongrass stalks. Skewer about 3-4 prawns per stalk, depending on the size of your prawns and lemongrass stalks.
5. Grill the Prawns:
   Heat a grill or stovetop grill pan over medium-high heat. Lightly oil the grill grates or pan. Grill the lemongrass prawn skewers for 2-3 minutes on each side, until the prawns are cooked through and lightly charred. The prawns should turn pink and opaque.
6. Garnish and Serve:
   Once cooked, remove the skewers from the heat and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the prawns.

Additional Tips:

• The lemongrass stalks will release even more fragrance as they grill, making the prawns extra aromatic.
• You can also serve these with a Vietnamese-style dipping sauce (nuoc cham) for extra flavor.
• If the lemongrass stalks are too thick or tough, you can slightly split them down the middle to help them hold the prawns better.

Enjoy your beautifully fragrant Lemongrass Prawn Skewers!