Fragrant Thai prawns

Fragrant Thai prawns

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(14 ratings)

Prep: 1 hr Including 30 mins standing time


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



    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



    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



    The same shape, but smaller than…


  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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9th Feb, 2014
DELICIOUS! I used peeled raw jumbo prawns (no tails), tossed them in the marinade and flash fried them in a wok. Served them with homemade sweet chilli sauce (on this site too - look up seared scallops and use the chilli sauce recipe from there - it's amazing) and a few green leaves with a lemony dressing. Served it as a starter for friends - clean plates all round. Will definitely make this again.
18th Apr, 2013
Absolutely gorgeous, great flavours. Very moorish
3rd Apr, 2013
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!!!
21st Mar, 2013
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 :))
28th Nov, 2012
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.
12th Sep, 2012
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.
30th Apr, 2012
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).
5th Apr, 2012
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.
Julia S
31st Jan, 2011
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!
2nd Aug, 2010
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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retr dans's picture
retr dans
18th Jan, 2019
Don't use Taiwanese prawns, use Scottish ones.
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