Fragrant Thai prawns

Fragrant Thai prawns

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(14 ratings)

Prep: 1 hr Including 30 mins standing time

Easy

Serves 4
Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe

Nutrition and extra info

Nutrition: per serving for four

  • kcal137
  • fat8g
  • saturates1g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein16g
  • salt0.42g
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Ingredients

  • 20 raw king prawns
  • 1 small shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 garlic cloves, finely chopped
  • 1 fresh red chilli, halved, seeded and finely chopped
  • 2½ cm 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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • a good handful of fresh coriander leaves, finely chopped
  • 100ml/3½ fl oz olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • grated zest and juice of 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.

  2. To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

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Comments, questions and tips

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titianlisa
26th May, 2009
5.05
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......
tinyex900r
21st Aug, 2008
5.05
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.
lizzieunderhill
15th Apr, 2008
these were lovely, made my husband do the fiddly de-veining, takes ages but well worth the effort.

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