BBQ prawns with a spicy peanut-lime sauce

    1 hour 4 mins

    This Thai-inspired sauce is great with prawns but also goes well with chicken, pork, or lamb.

    16 people made this

    Serves: 8 

    • For marinade
    • 2 stalks minced lemon grass (white part only)
    • 4 cm fresh ginger, minced
    • 2 tablespoons minced garlic
    • 1 spring of fresh coriander, chopped
    • 1 Thai or birds-eye chilli, minced
    • 190 ml peanut or canola oil
    • 1 kg king prawns peeled and deveined, tail left on
    • For the sauce
    • 2 medium limes, juiced
    • 65ml rice wine vinegar
    • 125ml mirin
    • 2 tablespoons dark soya sauce
    • 2 tablespoons cold water
    • 3 tablespoons finely grated lime rind
    • 2 cm fresh ginger, minced
    • 2 teaspoons fish sauce
    • 2 birds-eye chillies, seeds removed
    • 2 teaspoons minced garlic
    • 125g smooth peanut butter
    • 65ml peanut oil
    • 2 tablespoons chopped fresh mint
    • 1 spring of fresh coriander, chopped
    • 40g unsalted roasted peanuts, chopped
    • salt to taste

    Prep:30min  ›  Cook:4min  ›  Extra time:30min  ›  Ready in:1hr4min 

    1. Stir together all the marinade ingredients in a large bowl. Add the prawns and coat in the marinade; let marinate at room temperature for 20 to 30 minutes.
    2. Preheat the barbecue to medium-high heat.
    3. Meanwhile, pour all the sauce ingredients - except the peanut oil, mint, coriander and peanuts - into a food processor or blender and process till smooth. While processing, slowly pour in the peanut oil and keep processing until the sauce is smooth and creamy.
    4. Pour into a bowl, stir in mint, coriander and chopped peanuts; season to taste with salt.
    5. Remove the prawns from marinade, shaking off any excess. Cook on the preheated BBQ until pink and firm, about 2 minutes per side. Serve immediately with sauce.

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    Reviews in English (13)


    I made the shrimp in the marinade as written but decided I didn't want to use the sauce just for dipping so I added 2 tablespoons of coconut milk to it and served it over rice noodles instead. This was just an outstanding meal, thank you for posting it.  -  03 Jun 2010  (Review from Allrecipes US | Canada)


    Yum! I followed the recipe exactly, except for leaving the prawns in the marinade for about an hour and a half (unexpected store run). Excellent! I'm thrilled that I have leftover vinaigrette for steak salad this week. Thanks!!  -  08 Jun 2008  (Review from Allrecipes US | Canada)


    This sauce tastes very similar to one I've made for a Mongolian hot pot dinner, but turned out significantly thinner, which led me to use a tsp. of cornstarch and water to quickly thicken it a touch. The flavor is actually so impeccable that making the marinade isn't really necessary, so I'll definitely be skipping that step next time around. I highly recommend this recipe!  -  23 Jan 2008  (Review from Allrecipes US | Canada)