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Barbecued split prawns with lime caramel sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Summer vibes with sizzling BBQ prawns!
Ingredients:
  • 1kg raw prawns
  • 56.88 gm extra virgin olive oil
  • 1 lemongrass stalk, chopped
  • Lime halves, to serve
  • 40.00 ml chopped mint, to serve
  • 107.50 gm caster sugar
  • 45.00 gm brown sugar
  • 1 long red chilli, finely sliced
  • 20.00 ml ginger, grated
  • 1 lime, juice
  • 12.20 gm fish sauce
Instructions:
  • Prepare prawns by delicately removing the heads using a small knife and trimming the legs with kitchen scissors. Carefully split the prawns in half lengthways using a small, sharp knife, ensuring not to cut all the way through. Gently remove the intestinal tracts. Place the prawns shell side up on a flat surface and flatten them by pressing down with your fingers.
  • Combine fragrant lemongrass with oil in a shallow dish. Add prawns and evenly coat them. Refrigerate, covered, for 30 minutes to let the flavors mingle.
  • In a small pan over low heat, combine both sugars and 1 tbsp water. Heat for 2-3 mins until sugar has melted. Stir in chili and ginger. Increase the heat to medium and simmer for 5-7 mins without stirring until caramelized. Remove from heat and cautiously add juice and fish sauce as the mixture may splatter. Swirl to combine, then return to low heat and simmer for 1 min until well mixed.
  • Preheat your barbecue or chargrill on high heat. Grill prawns flesh side down for 2 minutes, then flip and cook for 1 minute. Serve with sauce, lime, and mint.

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