King prawns are barbecued and served with a flavour-packed Thai-inspired vinaigrette, which also goes well with chicken, pork or lamb.
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4 tablespoons minced lemongrass (white part only)
4 tablespoons minced root ginger
2 tablespoons minced garlic
1/4 tablespoon chopped fresh coriander
1 Thai or red chilli, minced
180ml groundnut or rapeseed oil
1kg extra large prawns (16-20), peeled and deveined, tail left on
4 tablespoons lime juice
4 tablespoons rice wine vinegar
125ml mirin (Japanese sweet wine)
2 tablespoons dark soy sauce
2 tablespoons cold water
3 tablespoons grated lime zest
1 tablespoon minced fresh root ginger
2 teaspoons fish sauce
2 fresh Thai or red chilli, seeds removed
2 teaspoons minced garlic
125g smooth, unsalted peanut butter
4 tablespoons groundnut oil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh coriander
4 tablespoons unsalted roasted peanuts, chopped
sea salt to taste
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Method Prep:1hr › Cook:4min › Extra time:20min › Ready in:1hr24min
Stir together lemongrass, 4 tbsp ginger, garlic, coriander, 1 minced chilli, and 180ml groundnut oil in a large bowl. Add the prawns, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
Preheat a barbecue for medium-high heat.
Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chillies, garlic and peanut butter; process until smooth. While processing, slowly pour in the groundnut oil; process until smooth and creamy. Pour into a bowl, stir in mint, coriander and chopped peanuts; season to taste with salt.
Remove prawns from marinade, shaking off any excess. Cook on preheated barbecue until pink and firm, about 2 minutes per side. Serve immediately with sauce.