Grilled prawns with lemongrass and papaya salad

30 min

2 min



For the prawns

12 King prawns

2 Cloves of garlic


1 Chili pepper

1 Lemon

1 Teaspoon sugar


2 Tablespoons sesame oil

6 Lemon grass sticks

For the papaya salad

1 Papaya

1 Bunch of spring onions

½ Chili pepper

2 Tablespoons white wine vinegar

1 Tablespoon sesame oil

1 Tablespoon lemon oil

1 Tablespoon maple syrup

1 Tablespoon chopped cilantro

2 Smashed cloves of garlic

1 Knife point freshly grated ginger




Grilled Prawns




Grilled prawns with lemongrass and papaya salad.. close your eyes for a moment and imagine to be at a Southeast Asian white powder beach. These prawn skewers are fast and easy to make and not only taste extraordinary but are also a true headturner.




  1. First marinate the prawns. Chop garlic, ginger and chili and and add lemon juice, sesame oil, salt and a pinch of sugar. Mix with the prawns and let them absorb the marinade for 20 minutes.

  2. Peel the papaya, remove the core and cut it into fine strips. Clean the spring onions and cut them into thin rings.

  3. Prepare the vinaigrette for the salad: chop the chili, cilantro, ginger and garlic and mix it with white wine vinegar, sesame oil, lemon oil and maple syrup. Mix it with the papaya and spring onions.



  1. Heat up the Otto Grill Cut the lemon grass in half and spear one prawn on each piece. Place the prawn skewers on the grill grate and grill them for about one minute from each side, until they have a golden color. Leave the grid on the lowest level.



  1. Serve the prawn skewers together with the papaya salad.

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