Thai bbq prawns with chilli garlic sauce

    40 min

    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.

    8 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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    Reviews in English (3)


    Good recipe but needs to be tweaked...Made this with scallops instead of prawns which shouldn't matter overall. Thought the heat was good actually added more Thai peppers than the recipe called for, but not very saucy. Looks good but most of the ingredients were raw (lemongrass, lime leaves and thai peppers) which I think need to be cooked for more flavor. I sautéed the garlic and shallots which made it better. Should sauté the lime leaves, thai peppers, paste to have more of a sauce. Haven't worked with lemongrass much before either, but I think it needs to be cooked to be most effective. Picture shows way more sauce than is actually there.  -  05 Sep 2012  (Review from Allrecipes US | Canada)


    Needed the Sauce recipe only, and it is very good! I don't like extreme heat in a recipe, so I substituted 1/4 Cup mild chili powder for the dried red chilis & it was still very spicy but not tooo hot. Thanks so much!  -  18 Jun 2011  (Review from Allrecipes US | Canada)


    Made with jumbo shrimp, the sauce, and put it on top of wild rice to feed a family of 5! Pretty sure i had 2lbs of jumbo prawns though. Yes the sauce is less liquid than in the picture but I kind of like it like that. I used 6 serrano peppers instead because my town doesn't have a lot of asian ingredients at the grocery store. I also sautéed the peppers and shallot with the garlic. Then i mixed in 2 tbsp of the chili paste and the lime. It was superb and my family loved it to bits! Just had to tweak the recipe a bit but otherwise delish.  -  21 Jul 2014  (Review from Allrecipes US | Canada)