Thai prawns with a spicy peanut-lime vinaigrette

    1 hour 24 min

    King prawns are barbecued and served with a flavour-packed Thai-inspired vinaigrette, which also goes well with chicken, pork or lamb.

    30 people made this

    Serves: 8 

    • 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
    • Vinaigrette
    • 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

    Prep:1hr  ›  Cook:4min  ›  Extra time:20min  ›  Ready in:1hr24min 

    1. 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.
    2. Preheat a barbecue for medium-high heat.
    3. 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.
    4. 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.

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    Reviews in English (13)


    Don't be put off by the long list of ingredients, this is truly delicious and well worth it. Didn't do it for a special occassion, but it would work well for a dinner party or bbq. Family loved it, thank you!  -  18 Mar 2012


    I made the shrimp in the marinade as written but decided I didn't want to use the sauce just for dipping so I added 2 tablespoons of coconut milk to it and served it over rice noodles instead. This was just an outstanding meal, thank you for posting it.  -  03 Jun 2010  (Review from Allrecipes US | Canada)


    Yum! I followed the recipe exactly, except for leaving the prawns in the marinade for about an hour and a half (unexpected store run). Excellent! I'm thrilled that I have leftover vinaigrette for steak salad this week. Thanks!!  -  08 Jun 2008  (Review from Allrecipes US | Canada)