Fragrant Thai prawns

Fragrant Thai prawns

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th May, 2009
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......
21st Aug, 2008
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.
15th Apr, 2008
these were lovely, made my husband do the fiddly de-veining, takes ages but well worth the effort.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?