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.


  • 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


  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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