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Thai prawns with a spicy peanut-lime vinaigrette

  • 8servings
  • 84minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons minced lemongrass (white part only)

  2. 4 tablespoons minced fresh root ginger

  3. 2 tablespoons minced garlic

  4. 1/4 tablespoon chopped fresh coriander

  5. 1 Thai or red chilli, minced

  6. 180ml peanut or rapeseed oil

  7. 1kg extra large prawns (16-20), peeled and deveined, tail left on

  8. 4 tablespoons lime juice

  9. 4 tablespoons rice wine vinegar

  10. 125ml mirin (Japanese sweet wine)

  11. 2 tablespoons dark soy sauce

  12. 2 tablespoons cold water

  13. 3 tablespoons grated lime zest

  14. 1 tablespoon minced fresh root ginger

  15. 2 teaspoons fish sauce

  16. 2 fresh Thai or red chilli, seeds removed

  17. 2 teaspoons minced garlic

  18. 125g smooth, unsalted peanut butter

  19. 4 tablespoons peanut oil

  20. 2 tablespoons chopped fresh mint

  21. 1 tablespoon chopped fresh coriander

  22. 4 tablespoons unsalted roasted peanuts, chopped

  23. sea salt to taste

Instructions Jump to Ingredients ↑

  1. Stir together lemongrass, 4 tbsp ginger, garlic, coriander, 1 minced chilli, and 180ml peanut 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 peanut 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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