Thai bbq prawns with chilli garlic sauce

    Fresh prawns on the barbecue are the epitome of summer. The Thai sauce in this recipe compliments the sweetness of the prawns to make a stunning dish.

    6 people made this

    Serves: 4 

    • 450g king prawns
    • 2 tablespoons cooking oil
    • 2 tablespoons minced garlic
    • 2 tablespoons thinly sliced lemon grass
    • 5 fresh Thai chillies, sliced thin
    • 1 shallot, sliced thin
    • 2 kaffir lime leaves
    • 1 tablespoon fish sauce, or to taste
    • 1 lime, juiced
    • 1 tablespoon Thai roasted chilli paste (nam prik pao)
    • 1 tablespoon torn fresh mint leaves

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat an outdoor barbecue for medium heat; lightly oil the grate.
    2. Cook the prawns on the hot barbecue until they are bright pink on the outside and the meat is no longer transparent in the centre, 5 to 10 minutes. Arrange the prawns on a serving platter.
    3. Heat the oil in a frying pan over medium heat. Fry the garlic in the hot oil until brown, 7 to 10 minutes. Remove from heat and stir the lemon grass, chillies, shallot, lime leaves, fish sauce, lime juice and chilli paste into the garlic; toss to combine. Spoon the sauce over the prawns. Garnish with the mint to serve.

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