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Ingredients
- 6 tinned sugar canes
- 48 raw king prawns (shrimp), peeled and deveined
- 125 ml (4 fl oz/1/2 cup) lime juice
- lime wedges, to serve
Method
1. Cut the sugar canes into 5 mm (1/4 inch) thick strips 10 cm (4 inches) long. Thread two prawns onto each sugar cane skewer (you may need to make small cuts in the prawns to make this easier).
2. Brush the prawns lightly with lime juice and cook in a hot lightly oiled chargrill pan (griddle) for 2-3 minutes each side, or until the prawns are cooked through. Serve with lime wedges.
