Fragrant Thai prawns

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• lizzie

  15 April 2008

  lizzie commented on this recipe

  these were lovely, made my husband do the fiddly de-veining, takes ages but well worth the effort.

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• Tiny

  21 August 2008

  Tiny rated and commented on this recipe

  

  I have made these several times and cooked both on the barbeque, in a pan and under the grill. They are delicious whichever way they are cooked. Wonderful marinade with subtle flavours. Use the biggest raw prawns you can find as they are really 'meaty'. I have grown up daughters who would never touch shellfish until I persuaded them to try these. Now they all cook them even the youngest who normally lives on junk food. A real treat and well worth the preparation for the marinade.

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• titian

  26 May 2009

  titian rated and commented on this recipe

  

  FANTASTIC! A hit with everyone. Cooked them in a pan on the bar b q and they had a lovely flavour. I think I may try this marinade on chicken next time......

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• Lau

  02 August 2010

  Lau rated and commented on this recipe

  

  Used cooked prawns as the supermarket didn't stock raw ones so I just marinaded them and then used the sauce for noodles. It was gorgeous!

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• Jools

  31 January 2011

  Jools rated and commented on this recipe

  

  I have used this recipe many times - it is absolutely delicious. I always serve it with the Mango & Cucumber Salsa that was originally published with it (Good Food - June 2003). Unfortunately, this recipe is not on the web site! Come on, Good Food, put it up here!

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• Lou

  05 April 2012

  Lou rated and commented on this recipe

  

  Really nice. A different flavour in each mouthful. I used ready peeled raw prawns (with no tails) so saved time. Followed the recipe but added 1 tsp of fish sauce to the sauce. Next time I will use less oil. Left prawns to marinade for about 10 minutes and cooked in pan with some of the sauce and served over white basmati rice. Dinner was on the table in about 40 minutes and was beautiful. Definitely a keeper.

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• lonegroover

  30 April 2012

  lonegroover rated and commented on this recipe

  

  Delicious and very easy. I cut down on the oil a bit and it didn't seem to suffer. I even made a mango and cucumber relish to go with it, but to be honest it was so nice on it's own that I didn't think it needed anything else. Would happily use as a starter for a dinner party as you can make everything in advance, then it's just a couple of minutes to cook (and did I mention it was delicious).

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• juicylucy82

  12 September 2012

  juicylucy82 commented on this recipe

  This was delicious -such complex and tasty flavours, the mint was really lovely and fresh. I used cooked tiger prawns but they were fine. Served it with a cucumber and red onion salsa.

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• juicylucy82

  12 September 2012

  juicylucy82 rated this recipe

  

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• Sparx

  28 November 2012

  Sparx rated and commented on this recipe

  

  I made this for my in-laws yesterday evening. I wanted it as a main dish, so I served it with brown rice and green beans. The marinade itself smelled fantastic. But after the prawns were cooked, I felt the marinade had lost much of its punch. Maybe I should have left the prawns in the marinade for 5-10mins before cooking? If I were to make again, I would add more chilli and more garlic, even though I had already added more than the recipe suggests. Overall a tasty dish, but I would have liked it to be even tastier.

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• Beffy666

  21 March 2013

  Beffy666 commented on this recipe

  I made my own mango and cucumber salsa with this using 1 sweet pointed red pepper, half a large red onion, a 125g pack of mango chunks, 8 thick slices of cucumber and the juice of half a lime. All ingredients cut up into really small cubes and then drizzled the lime juice over. Served the prawns as a starter with the salsa and some thai spiced crackers. Stunning and very easy for my first go at thai cooking :))

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• Issy

  03 April 2013

  Issy rated and commented on this recipe

  

  Made these as a starter to complement 3 others as part of Thai meal for friends cooked them in pan on the hob as its a tad chilly for a BBQ. Guests loved them and will definitely make them again when it's warmer!!!

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• Janneke

  18 April 2013

  Janneke rated and commented on this recipe

  

  Absolutely gorgeous, great flavours. Very moorish

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Ingredients

• 20 raw king prawns
• 1 small shallot , finely chopped
• 4 garlic cloves , finely chopped
• 1 fresh red chilli , halved, seeded and finely chopped
• 2.5cm piece of fresh root ginger , peeled and finely chopped
• 1 stem of lemongrass , tough outer leaves removed, finely chopped
• a good handful of fresh mint leaves, finely chopped
• a good handful of fresh coriander leaves, finely chopped
• 100ml/3½ fl oz olive oil
• grated zest and juice of 1 lime

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr

Ingredients

• 20 raw king prawns
• 1 small shallot , finely chopped
• 4 garlic cloves , finely chopped
• 1 fresh red chilli , halved, seeded and finely chopped
• 2.5cm piece of fresh root ginger , peeled and finely chopped
• 1 stem of lemongrass , tough outer leaves removed, finely chopped
• a good handful of fresh mint leaves, finely chopped
• a good handful of fresh coriander leaves, finely chopped
• 100ml/3½ fl oz olive oil
• grated zest and juice of 1 lime

Per serving for four

137 kcalories, protein 16g, carbohydrate 0g, fat 8 g, saturated fat 1g, fibre 0g, salt 0.42 g

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