BBQ Thai prawns with tamarind and coconut

BBQ Thai prawns with tamarind and coconut

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Dani Venns barbecued prawns are steeped in marinated flavours of Thai cooking and perfect to serve as a starter. You could also use this marinade for a whole barbecued fish.

The ingredient of BBQ Thai prawns with tamarind and coconut

  1. 1kg raw Australian banana prawns, from the deli
  2. 1 tablespoon garlic, chopped
  3. 1/2 cup coriander stalks (1 bunch)
  4. 1 stick lemongrass, white part only
  5. 2 tablespoons palm sugar, roughly chopped
  6. 1 teaspoon shrimp paste
  7. 2 teaspoons tamarind puree
  8. 1 tablespoon fish sauce
  9. 1/2 cup coconut milk

The instruction how to make BBQ Thai prawns with tamarind and coconut

  1. To prepare prawns, if serving as a canape, remove head, peel prawn shell leaving tail intact and devein, pierce prawn meat onto a skewer with the tail at the end of the skewer. Alternatively, if serving as part of a shared feast, remove head and butterfly prawn by splitting the prawn meat lengthways on the leg side leaving shell intact, remove vein.
  2. Place garlic, coriander, lemongrass, palm sugar, shrimp paste, tamarind paste and fish sauce in a small food processor and blend until a rough paste forms, alternatively pound in a mortar and pestle.
  3. Add coconut milk and continue blending to a sauce.
  4. Place prawns on a plate and pour a little sauce over each prawn, reserving some sauce for basting during cooking. Wrap prawns with plastic wrap refrigerate for 30 minutes.
  5. Remove from the fridge, heat a BBQ grill or flat plate to high heat, add prawns and cook prawns for 1 minute per side.

Nutritions of BBQ Thai prawns with tamarind and coconut

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