Lemongrass prawn dressing

Cut the shrimps on the back slightly so that the intestinal tract (the black wire) is exposed. Remove it, rinse the shrimp clean and pat dry with kitchen paper. Cut the lemongrass stems lengthwise in four. Prick holes in the shrimps with a satay stock and stick about 6 shrimps to each lemongrass skewer. In a bowl, mix the lime juice with the oil, fish sauce, red pepper, coriander and garlic and sprinkle over the shrimp skewers. Allow the skewers to marinate in the refrigerator for at least 1 hour.

Grill the shrimp skewers on a greased griddle or grill topper for about 5 minutes, until tender.