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Native Lemongrass Grilled Prawns


  • 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


  1. 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.
  2. 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.
  3. Serve with lime wedges and a side salad of your choice!