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Fragrant Thai prawns

Fragrant Thai prawns

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A star rating of 4.8 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Including 30 mins standing time
  • Easy
  • Serves 4

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

Nutrition: per serving for four
HighlightNutrientUnit
kcal137
fat8g
saturates1g
carbs0g
sugars0g
fibre0g
protein16g
low insalt0.42g
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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

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2003

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Overall rating

A star rating of 4.8 out of 5.15 ratings
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