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 are a few odd ingredients, but it is well worth the effort.
- 30 large raw freshwater prawns, shells still on
- 25 g vegetable oil
- 20 g lemon grass puree (Bart)
- 3 cloves garlic crushed
- 220 g tinned pineapple chunks in juice whizzed to a puree
- 120 g cider vinegar
- 33 g palm sugar
- 30 g Nam Pla (fish sauce)
- 1 g red chilli flakes
- 10 g starch
- 80 g water
- 20 g fresh coriander, fresh chopped
- Heat the oil and add the lemongrass, 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.
- Preheat the bbq until hot.
- Place 5 prawns onto double pronged skewers (this stops them flipping around), then repeat with the rest of the 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.
- Serve with the sauce.
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