Grilled Thai Fresh Water Prawns

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  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 10 mins
  • Print Recipe:
Grilled Thai Fresh Water Prawns

Simple recipe, the marinade is used to get flavour into the prawns, and also as a finished sauce.
Remember to oil the hot bars well.

Ingredients

  • 1x 400g can pineapple in juice whizzed to a puree
  • 2 tbsp Nam Pla
  • juice and zest 4 large limes
  • 4 cloves garlic, crushed
  • 1 tsp ground white pepper
  • pinch or 2 of salt
  • 2 tbsp palm sugar
  • 4 tbsp vegetable oil
  • 2 pinches chilli powder
  • 2 tbsp chopped fresh Thai sweet or normal basil
  • 20 freshwater prawns, shell off, but leave the tails on

Method

  1. Place the pineapple, Nam Pla, lime juice and zest, crushed garlic, pepper, salt, palm sugar, oil and chilli powder into a bowl and really mix well.
  2. Remove half the marinade and chill well separatly.
  3. Add the prawns to the remainder and really mix well, then cover and chill for 2 hours.
  4. Heat the bar b que, to a high heat, oil the bars well with a little oil and kitchen towel.
  5. Remove the prawns from the marinade, pat the excess off and place directly onto the bars.
  6. Cook for 2-3 minutes on each side, do not overcook.
  7. Once well coloured, remove and place into a deep bowl.
  8. Spoon over the reserved marinade, add the basil and mix well and serve.

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