Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 36 (about 1kg) green (uncooked) king prawns

  3. 1 tbs light soy sauce

  4. 1 tbs dry sherry

  5. 1 fresh red birdseye chilli, finely chopped

  6. 2 tsp finely grated fresh ginger

  7. 1 garlic clove, finely chopped

  8. 1 tsp sesame oil

  9. Dipping sauce

  10. 60ml (1/4 cup) water

  11. 60ml (1/4 cup) sweet chilli sauce

  12. 1/4 cup finely chopped palm sugar

  13. 1 tbs fresh lime juice

  14. 1 tbs fish sauce

  15. 2 tbs finely chopped fresh coriander

  16. 2 tbs finely chopped fresh Thai basil

Instructions Jump to Ingredients ↑

  1. Combine the prawns, soy sauce, sherry, chilli, ginger, garlic and sesame oil in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

  2. Meanwhile, to make the dipping sauce, place the water, sweet chilli sauce and sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 3 minutes or until sauce thickens slightly. Remove from heat and set aside for 30 minutes to cool. Stir in the lime juice, fish sauce, coriander and basil. Transfer to a small serving bowl.

  3. Preheat a barbecue or chargrill on high. Add the prawns and cook for 1 minute each side or until they curl and change colour. Transfer to a large serving bowl and serve immediately with dipping sauce.


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