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Fragrant Thai prawns
Serves 4
Easy
Prep:
Including 30 mins standing time
Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe
Skip to ingredients
- 20 raw king prawns
- 1 small shallotfinely chopped
- 4 garlic clovesfinely chopped
- 1 fresh red chillihalved, seeded and finely chopped
- 2.5cm piece of fresh root gingerpeeled and finely chopped
- 1 stem of lemongrasstough outer leaves removed, finely chopped
- a good handful of fresh mintleaves, finely chopped
- a good handful of fresh corianderleaves, finely chopped
- 100ml/3½ fl oz olive oil
- grated zest and juice of 1 lime
Nutrition: per serving for four
- kcal137
- fat8g
- saturates1g
- carbs0g
- sugars0g
- fibre0g
- protein16g
- salt0.42glow
Method
step 1
Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
step 2
To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.
