Dani Venns barbecued prawns are steeped in marinated flavours of Thai cooking and perfect to serve as a starter. You could also use this marinade for a whole barbecued fish.
- To prepare prawns, if serving as a canape, remove head, peel prawn shell leaving tail intact and devein, pierce prawn meat onto a skewer with the tail at the end of the skewer. Alternatively, if serving as part of a shared feast, remove head and butterfly prawn by splitting the prawn meat lengthways on the leg side leaving shell intact, remove vein.
- Place garlic, coriander, lemongrass, palm sugar, shrimp paste, tamarind paste and fish sauce in a small food processor and blend until a rough paste forms, alternatively pound in a mortar and pestle.
- Add coconut milk and continue blending to a sauce.
- Place prawns on a plate and pour a little sauce over each prawn, reserving some sauce for basting during cooking. Wrap prawns with plastic wrap refrigerate for 30 minutes.
- Remove from the fridge, heat a BBQ grill or flat plate to high heat, add prawns and cook prawns for 1 minute per side.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set