- 1/2 kilo green prawns
- 1/2 tbs native lemongrass (buy here)
- 1 tbs mirin
- 1 tsp soy sauce
- 1 tsp chilli flakes
- 1/2 lime, juiced
- 1 tbs olive oil
- salt to taste
- In a large bowl mix all the ingredients, peel the green prawns and add them to the mixture, making sure they are all coated. Place in the fridge for 30 minutes.
- Heat a pan to medium - high heat, add a table spoon of olive oil and grill the prawns in batches, 2 minutes on each side or until cooked through.
- Serve with lime wedges and a side salad of your choice!