HomeRecipesCook Along with Chef Deniz: Lemongrass Prawn Skewers with Crushed Cucumber Salad and Nuoc Cham Dressing
Cook Along with Chef Deniz: Lemongrass Prawn Skewers with Crushed Cucumber Salad and Nuoc Cham Dressing
June 17, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite skewered recipes!
Lemongrass Prawn Skewers with Crushed Cucumber Salad and Nuoc Cham Dressing
By Chef Deniz Tarakcioglu
June 17th, 2021
Ingredients:
12 21-25 ethically sourced prawns, peeled and deveined
1 stalk of lemongrass
3 kefir lime leaves, thinly sliced
20mL ginger, puréed
20mL garlic, puréed
1 lime, halved
1 English cucumber
50mL daikon radish, small diced
10 mint leaves
5 cilantro stalks
100mL fish sauce
1 lime, juice and zest
1 Thai bird's eye chili (optional), thinly sliced
30mL sugar
Instructions:
Remove the tender part of the lemongrass stalk and finely slice. Use the fibrous part of the stalk to make skewers. In a medium sized bowl, combine prawns, garlic, ginger and lime leaves, and marinate for 5 minutes. Using a small sized sauce pot, crush the cucumber and cut into random chunks, and add a pinch on salt. In another small bowl, combine fish sauce, lime juice and zest, sugar and chili (if using). Add cucumber, juices and cilantro to the bowl of the dressing and the marinade. Heat up a grill grate or a grill on high heat until very hot. Skewer the prawns on lemongrass stalks, season lightly with salt and grill for about 1.5 minutes per side. Toss the cucumber salad and drain the liquid in a dipping bowl. Serve with prawns.
