Prawns, peeled and deveined
4 limes, zested and juiced
4 green chile peppers, seeded and chopped
4 cloves garlic, crushed
Fresh ginger root, chopped
1 medium onion, coarsely chopped
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Transfer the prawns into a large and add lime zest.
Blend lime juice, chile pepper, garlic, ginger, and onion in a food processor until smooth.
Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.
Preheat grill for medium-high heat.
Thread prawns onto skewers, piercing each first through the tail, and then the head.
Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.