Grilled Lemongrass Prawns

• 16 king prawns, heads and shells intact (or 24 medium prawns)
• 14 cup sugar
• 14 cup fish sauce
• 1 tablespoon vegetable oil
• 2 stalks lemongrass, outer leaves and tough green tops removed, root ends trimmed and finely ground
• 1 star fruit, unripe, sliced into thin stars

1. With a paring knife, make an incision through the shell along the back of the prawns.
2. Devein, leaving the shell intact; rinse the prawns and pat dry.
3. Whisk together the sugar and fish sauce in a bowl until the sugar is completely dissolved.
4. Stir in the oil and lemongrass.
5. Add the prawns and toss running your fingertips between the flesh and shells.
6. Place the prawns in a plastic bag and seal the bag.
7. Marinate the prawns, refrigerated, 2 to 3 hours, turning the bag over every 30 minutes or so.
8. Grill over a barbecue,make sure the flames have subsided and coals are red with white ashes, or in a well oiled grill pan over medium high heat, until prawns are cooked through and turn pink, about 3 minutes per side for king prawns and 2 minutes for medium prawns.
9. Serve with star fruit on the side.

king prawns, sugar, fish sauce, vegetable oil, stalks lemongrass, unripe

Taken from www.food.com/recipe/grilled-lemongrass-prawns-464509 (may not work)