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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.
Servings 6
Calories 115 kcal
Prep Time20 mins
Cook Time6 mins
Total Time26 mins

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Thai Style Grilled Freshwater Prawns
Amount per Serving
Calories
115
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
44
mg
15
%
Sodium
 
608
mg
26
%
Potassium
 
172
mg
5
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Aldi, Seafood
Cuisine British, Summer
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