Shrimp brochettes with lemongrass

Served with a delicious carrot and pea salad, this seafood brochette is perfect with a Petit Chablis.

List of ingredients

18 king prawns
7 sticks of lemon grass
4 carrots
150 g of mange-tout
20 g of sesame seeds
4 pinches of sea salt
4 pinches of chilli (or piment d’Espelette)
15 cl of olive oil
10 g of honey
3 cl of cider vinegar

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Petit Chablis

“A wine of crystalline colour, with greenish golden nuances of great clarity. Its nose of white fruits, with a gentle hint of lemon, is marked by delicate suggestions of almond. In the mouth, it reveals great freshness and remarkable vivacity, making it the perfect partner for the carrot and snow pea salad”


Heat the oven to 230°C (gas mark 7-8).


Peel the prawns and remove the vein using the sharp end of a knife. Chop 2 sticks of lemon grass into very fine slices. Season the prawns with the sea salt and chilli, sprinkle with olive oil and add the slices of lemon grass. Leave to marinate for 15-20 minutes. Use the rest of the lemon grass sticks to formskewers for the prawns, then place them in an ovenproof dish and set to one side.


Peel and wash the carrots and cut into fine strips using a mandolin or a food processor. Slice the mange-touts in the same way.


Place the prawns in the oven at 230°C for 3 to 5 minutes. At the same time, mix the honey, vinegar
and 10cl of olive oil. Mix well and pour over the carrot/mange-tout mixture, then season with sea salt
and chilli and sprinkle with sesame seeds.


Serve the salad on a flat plate and place a skewer of king prawns on top.



 Chef's Tip


You can replace the lemon grass with sprigs of rosemary or even cocktail sticks.

Skewer of king prawns with lemon grass - Chablis

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