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Asian-style grilled prawns
Asian-style grilled prawns
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Elevate your BBQ with spicy chili, fresh coriander, and savory soy marinated prawns.
Ingredients:
  • 1 stem lemon grass, pale section only, coarsely chopped
  • 8 fresh makrut lime leaves, coarsely chopped
  • 2 fresh red birdseye chillies, deseeded, finely chopped
  • 2 garlic cloves
  • 2cm-piece fresh ginger, peeled, finely chopped
  • 1/2 bunch fresh coriander, coarsely chopped
  • 80ml (1/3 cup) olive oil
  • 21.00 gm soy sauce
  • 2.00 tsp sesame oil
  • 20 (about 500g) large green prawns, peeled leaving tails intact, deveined
  • 1 x 80g pkt baby Asian greens
  • 125.00 ml loosely packed coarsely torn fresh mint
  • 40.00 ml rice wine vinegar
  • 42.00 gm light soy sauce
  • 10.00 gm caster sugar
  • Salt & freshly ground black pepper
Instructions:
  • Combine the lemongrass, kaffir lime leaves, chili, garlic, ginger, coriander, olive oil, soy sauce, and sesame oil in a blender. Blend until finely chopped.
  • Skewer the prawns, starting with the tail-end, and place them in a glass or ceramic dish. Coat the prawns with the spice mixture, cover with plastic wrap, and let them marinate in the fridge for 30 minutes to enhance the flavors.
  • Prepare the dressing by combining vinegar, soy sauce, sugar, and oil in a bowl. Adjust the seasoning with salt and pepper to taste.
  • Heat up the barbecue or chargrill on high heat. Grill the prawns, turning occasionally, for about 4 minutes until they change color. Take them off the heat.
  • In a bowl, toss together Asian greens and fresh mint. Divide the salad and prawns among serving plates and drizzle half of the dressing over them. Serve the remaining dressing on the side.

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