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Soy & Lemongrass Skewers


  • 1 stalk lemongrass, white part only, roughly chopped
  • 2 kaffir lime leaves, thinly sliced
  • 1 long red chilli, chopped
  • 2 garlic cloves, chopped
  • 2cm piece ginger, peeled, chopped
  • 1/2 bunch mint leaves roughly chopped
  • 80mL (1/3 cup) olive oil
  • 1 tsp sesame oil
  • 1 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 20 large green prawns, peeled and cleaned, leaving tails intact
  • 20 wooden skewers

Sweet Soy Dressing

  • 2 tbs mirin
  • 2 tbs Kikkoman Naturally Brewed Soy Sauce
  • 2 tsp brown sugar
  • 1 tsp sesame oil

Kikkoman sauce used in this recipe

1hr 5mins
Cook time
Prep time

Soy & Lemongrass Skewers


  1. Process lemongrass, kaffir lime leaves, chilli, garlic, ginger, mint, oils and soy sauce in a food processor until finely chopped.
  2. Carefully thread prawns, tail-end first, onto skewers. Place in a zip-lock bag with lemongrass mixture and refrigerate for 30 minutes to marinate.
  3. Meanwhile, to make dressing, whisk together mirin, soy sauce, sugar and oil in a bowl.
  4. Preheat a barbecue or a chargrill pan over high heat. Cook prawns, turning occasionally, for 4 minutes or until just cooked.
  5. Serve immediately with dressing.
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