Whole charcoal-roasted prawns with garlic-chilli sauce

    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.


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

    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

    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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