Low-fat barbecued prawns with lime, chilli & coriander
45 min·Thai
Low-fat barbecued prawns with lime, chilli & coriander
Ingredients
- 2 tbsp fresh lemon juice
- 1 tbsp fish sauce
- 2 tsp olive oil
- 4 makrut lime leaves, deveined, finely shredded crossways
- 2 large garlic cloves, finely chopped
- 3 small fresh red chillies, deseeded, chopped
- Salt & freshly ground black pepper
- 1 kg (about 12) large green king prawns, peeled leaving head and tail intact, deveined
- 2 tbsp roughly chopped fresh coriander
- Lemon wedges, to serve (optional)
Instructions
4 steps
- 1
Combine the lemon juice, fish sauce, oil, lime leaves, garlic and chillies in a large ceramic or glass bowl. Season with salt and pepper.
5 min - 2
Add the prawns and toss gently until the prawns are coated in the marinade. Cover and place in the fridge for 30 minutes to marinate.
30 min - 3
Heat a barbecue grill or chargrill on high. Cook the prawns in batches of 3-4 on preheated grill (depending on available space), brushing with the marinade, for 2-3 minutes each side or until they change colour, curl and shells are browned. Place the cooked prawns on a plate and cover loosely with foil to keep warm while cooking the remaining prawns.
10 min - 4
Place the prawns on serving plates, sprinkle with the coriander and serve immediately with the lemon wedges if desired.
2 min
Progress
0 / 4 steps
