Ingredients
3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped
1 tablespoon dark brown sugar
2 teaspoons Thai red curry paste
550g medium raw prawns, peeled and deveined
Directions
1. In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, sugar and curry paste. Add prawns, stir to coat and seal or cover. Marinate in the refrigerator for 1 hour.
2. Preheat barbecue for high heat. Lightly oil the cooking grate. Thread the prawns on to skewers. Transfer the marinade to a saucepan, and boil for a few minutes.
3. Barbecue prawns for 3 minutes each side, or until opaque, basting occasionally with the marinade.