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Grilled Prawns with Thai Dipping Sauce
The only problem that you will have with these is making enough to satisfy your friends.
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Serves:
8
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Prep Time:
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Marinating Time:
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Cooking Time:
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Primary Ingredient:
Seafood
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Type of Meal:
Nibble
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Ingredients | 16 | Whole | Prawns | King prawns, peeled and de-veined, last section of tail left on. | | 2 | Clove(s) | Garlic | Peeled and crushed. | | 2 | Tbsp | Fish Sauce | | | 2 | Tbsp | Extra Virgin Olive Oil | | | 6 | Tbsp | Lime Juice | Fresh Lime juice. For the sauce. | | 6 | Tbsp | Fish Sauce | For the sauce. | | 2 | Tsp | Palm Sugar | Grated. For the sauce. | | 1 | Clove(s) | Garlic | Peeled and crushed. For the sauce. | | 2 | Tsp | Coriander | Very finely chopped. For the sauce. | | 2 | Whole | Bird's Eye Chilli | Seeds removed, very finely chopped. For the sauce. |
Directions
Mix the prawns with the garlic, fish sauce and oil and marinate, covered in the fridge for an hour.
Mix all the sauce ingredients in a bowl and reserve.
Drain any excess marinade from the prawns and place them on a hot char or flat grill, turning after just a minute.
Serve immediately with the dipping sauce. Remind your guests that there’s no double dipping.
Serves 8 as finger food.
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