Whole charcoal-roasted prawns with garlic-chilli sauce

    (3)
    20 mins

    Nothing is more enjoyable than charcoal grilling fresh whole plump prawns. The sauce in this recipe accents the sweetness of the prawns to make a stunning dish.

    Wiley

    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Ingredients
    Serves: 4 

    • 400 g whole large prawns
    • For the sauce
    • 2 tablespoons minced garlic
    • 2 tablespoons lemongrass sliced thin
    • 5 Thai chillies, red or green, sliced thin
    • 1 shallot, sliced thin
    • 2 kaffir lime leaves, julienned
    • 1-2 tablespoons fish sauce
    • 1 lime, juiced
    • 1 tablespoon roasted chilli paste (nam prik pao)
    • 1 handful mint

    Directions
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Grill the prawns slowly over a charcoal grill. Be careful not to overcook, this should take 5-10 minutes.
    2. To make the sauce, fry the garlic, until brown. Turn off the heat and add the remaining ingredients, except the mint, and mix.
    3. Line the prawns on a plate and spoon the sauce over the prawns. Garnish the plate with torn mint leaves.

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    Reviews and ratings
    Global ratings:
    (3)

    Reviews in English (3)

    by
    2

    Good recipe but needs to be tweaked...Made this with scallops instead of prawns which shouldn't matter overall. Thought the heat was good actually added more Thai peppers than the recipe called for, but not very saucy. Looks good but most of the ingredients were raw (lemongrass, lime leaves and thai peppers) which I think need to be cooked for more flavor. I sautéed the garlic and shallots which made it better. Should sauté the lime leaves, thai peppers, paste to have more of a sauce. Haven't worked with lemongrass much before either, but I think it needs to be cooked to be most effective. Picture shows way more sauce than is actually there.  -  05 Sep 2012  (Review from Allrecipes US | Canada)

    by
    2

    Needed the Sauce recipe only, and it is very good! I don't like extreme heat in a recipe, so I substituted 1/4 Cup mild chili powder for the dried red chilis & it was still very spicy but not tooo hot. Thanks so much!  -  18 Jun 2011  (Review from Allrecipes US | Canada)

    by
    0

    Made with jumbo shrimp, the sauce, and put it on top of wild rice to feed a family of 5! Pretty sure i had 2lbs of jumbo prawns though. Yes the sauce is less liquid than in the picture but I kind of like it like that. I used 6 serrano peppers instead because my town doesn't have a lot of asian ingredients at the grocery store. I also sautéed the peppers and shallot with the garlic. Then i mixed in 2 tbsp of the chili paste and the lime. It was superb and my family loved it to bits! Just had to tweak the recipe a bit but otherwise delish.  -  21 Jul 2014  (Review from Allrecipes US | Canada)