A deliciously simple recipe that brings the bold flavours of Thailand to your barbecue. These juicy tiger prawns are marinated in a fragrant Thai-inspired sauce and grilled to perfection. Pair with Lady Sourmouth Kombucha for a refreshing drink with added kick.
Ingredients (Serves 4):
- 16 large tiger prawns, deveined and shells partially removed
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 red chilies, finely chopped (adjust to taste)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon of lemon grass paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or brown sugar for a vegan option)
- 2 tablespoons coconut milk
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon vegetable oil
- Lime wedges and extra coriander for garnish
Instructions:
1. Prepare the Marinade
In a bowl, combine the garlic, ginger, red chillies, fish sauce, lime juice, soy sauce, honey, and coconut milk. Whisk until well blended
2. Marinate the Prawns
Place the prawns in a large bowl or resealable bag. Pour the marinade over them, ensuring they’re well coated.
Cover and refrigerate for at least 30 minutes, or up to 8 hours for more intense flavour.
3. Preheat the Barbecue
Preheat your barbecue or grill to medium-high heat. Lightly oil the grates to prevent sticking.
4. Grill the Prawns
Thread the marinated prawns onto skewers for easy handling, if desired.
Cook the prawns for 2-3 minutes per side, brushing them with the remaining marinade as they cook. They’re ready when they turn pink and opaque.
5. Serve
Transfer the prawns to a serving platter. Garnish with fresh coriander and lime wedges. Serve immediately alongside steamed jasmine rice, a crunchy Thai salad, or as part of a barbecue spread.
