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
- 1kg raw Australian banana prawns, from the deli
- 1 tablespoon garlic, chopped
- 1/2 cup coriander stalks (1 bunch)
- 1 stick lemongrass, white part only
- 2 tablespoons palm sugar, roughly chopped
- 1 teaspoon shrimp paste
- 2 teaspoons tamarind puree
- 1 tablespoon fish sauce
- 1/2 cup coconut milk
The instruction how to make BBQ Thai prawns with tamarind and coconut
- 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.
- 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.
- Add coconut milk and continue blending to a sauce.
- 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.
- Remove from the fridge, heat a BBQ grill or flat plate to high heat, add prawns and cook prawns for 1 minute per side.
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