Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steep 0.1 grams of saffron threads in 2 tablespoons of hot water for at least 15 minutes to release their color and aroma, then set aside.

2. 2

   Combine 2 minced stalks of fresh lemongrass, 2 tablespoons of grated fresh ginger, 3 minced cloves of garlic, 3 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of honey, 0.5 teaspoons of turmeric powder, 0.5 teaspoons of red chili flakes, and 2 tablespoons of vegetable oil in a large bowl, then stir in the steeped saffron liquid.

3. 3

   Add 700 grams of peeled and deveined large prawns to the marinade, ensuring all prawns are thoroughly coated, and refrigerate for at least 20 minutes to allow flavors to meld.

4. 4

   Thread the marinated prawns onto 8 pre-soaked bamboo skewers, piercing each prawn once or twice to secure it.

5. 5

   Prepare a grill or charcoal fire for medium-high heat roasting, ensuring the coals are glowing hot with a thin layer of ash.

6. 6

   Place the prawn skewers directly over the fire and cook for 2 to 3 minutes per side, turning once, until the prawns are opaque and lightly charred, discarding any remaining marinade that touched raw seafood.

7. 7

   Serve the Saffron Fire-Roasted Lemongrass Prawn Skewers immediately, garnished with fresh cilantro if desired.