Low-fat barbecued prawns with lime, chilli & coriander

Cooking Fish Low-fat barbecued prawns with lime, chilli & coriander

A few of these prawns will spice up your average Sunday barbie, without adding to your waistline!

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Combine the lemon juice, fish sauce, oil, lime leaves, garlic and chillies in a large ceramic or glass bowl. Season with salt and pepper.
  2. Add the prawns and toss gently until the prawns are coated in the marinade. Cover and place in the fridge for 30 minutes to marinate.
  3. Heat a barbecue grill or chargrill on high. Cook the prawns in batches of 3-4 on preheated grill (depending on available space), brushing with the marinade, for 2-3 minutes each side or until they change colour, curl and shells are browned. Place the cooked prawns on a plate and cover loosely with foil to keep warm while cooking the remaining prawns.
  4. Place the prawns on serving plates, sprinkle with the coriander and serve immediately with the lemon wedges if desired.

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2 tbsp fresh lemon juice
1 tbsp fish sauce
2 tsp olive oil
4 kaffir lime leaves, deveined, finely shredded crossways
2 large garlic cloves, finely chopped
3 small fresh red chillies, deseeded, chopped
Salt & freshly ground black pepper
1kg large green king prawns, peeled leaving head and tail intact, deveined
2 tbsp roughly chopped fresh coriander
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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