0

Simple recipe, the marinade is used to get flavour into the prawns and a finished sauce. Remember to oil the hot bars well.
Servings 4
Calories 244 kcal
Prep Time30 mins
Cook Time10 mins
Total Time40 mins

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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
Course Seafood, Starter
Cuisine Spring, Summer
No ratings yet

Leave a Comment

TOP