BBQ Thai prawns with tamarind and coconut

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.

Recipe «BBQ Thai prawns with tamarind and coconut» presented in category Recipes / Fish, to prepare this dish you will need no more 03 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg raw Australian banana prawns, from the deli, 1 tbsp garlic, chopped, 1/2 cup coriander stalks, 1 stick lemongrass, white part only, 2 tbsp palm sugar, roughly chopped , 1 tsp shrimp paste, 2 tsp tamarind puree, 1 tbsp fish sauce , 1/2 cup coconut milk.

Ingredients:

• 1kg raw Australian banana prawns, from the deli 
• 1 tbsp garlic, chopped 
• 1/2 cup coriander stalks 
• 1 stick lemongrass, white part only 
• 2 tbsp palm sugar, roughly chopped 
• 1 tsp shrimp paste 
• 2 tsp tamarind puree 
• 1 tbsp fish sauce 
• 1/2 cup coconut milk 

Instructions

1. 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.
2. 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.
3. Add coconut milk and continue blending to a sauce.
4. 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.
5. Remove from the fridge, heat a BBQ grill or flat plate to high heat, add prawns and cook prawns for 1 minute per side.