No bbq is complete without some shellfish. Freshwater prawns are very popular now and are quick and easy to cook. The sauce here is delicious with the prawns, there is a few odd ingredients but well worth the effort.
30 large freshwater prawns, shells still on
25g vegetable oil
20g lemon grass puree (Barts)
3 cloves garlic crushed
220g tinned pineapple chunks in juice whizzed to a puree
120g cider vinegar
33g palm sugar
30g Nam Pla
1g red chilli flakes
20g fresh coriander, fresh chopped
Heat the oil and add the lemon grass, chilli and garlic and soften slightly.
Add the pineapple, vinegar, Nam Pla and palm sugar and cook for a couple of minutes
Need to reduce by about 1 third roughly slightly sticky, or until you have a total cooked weight of about 500g.
Add the starch and water slaked together and cook until thickened.
Cool then stir in the chopped coriander.
Pre hat the bar b q until hot.
Place 5 prawns onto double pronged skewers (this stops them flipping around) then repeat for the other 25 prawns.
Brush with a little oil.
Grill on both sides for 3-4 minutes or until nicely pink.
You can brush the prawns with a little sauce right at the end of their cooking time if you want to.