Simple recipe, the marinade is used to get flavour into the prawns and a finished sauce. Remember to oil the hot bars well.
Ingredients
- 400 g tinned pineapple chunks in juice whizzed to a puree
- 2 tbsp Nam Pla (fish sauce)
- juice and zest 4 large limes
- 4 garlic cloves, crushed
- 1 tsp ground white pepper
- pinch or two of salt
- 2 tbsp palm sugar
- 4 tbsp vegetable oil
- 2 chilli powder
- 2 tbsp fresh Thai sweet or normal basil, chopped
- 20 freshwater prawns, shell off, but leave the tails on
Instructions
- Place all the ingredients except the prawns and fresh basil into a bowl and mix really well.
- Remove half the marinade and chill well separately.
- Add the prawns to the remainder and really mix well, then cover and chill for 2 hours.
- Heat the bbq to a high heat, oil the bars well with a little oil and kitchen towel.
- Remove the prawns from the marinade, pat the excess off and place directly onto the bars.
- Cook for 2-3 minutes on each side, do not overcook.
- Once well coloured, remove and place into a deep bowl.
- Spoon over the reserved marinade, add the basil and mix well and serve.
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Nutrition Facts
Grilled Thai Fresh Water Prawns
Amount per Serving
Calories
244
% Daily Value*
Fat
15
g
23
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Cholesterol
44
mg
15
%
Sodium
927
mg
40
%
Potassium
250
mg
7
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
