Thai Style Grilled Freshwater Prawns
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.
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
115
Calories
5G
Fat
3G
Saturates
9G
Sugars
608G
Salt
5G
Protein
13G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
