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Ingredients serves 6

  • 36 (about 1kg) green (uncooked) king prawns
  • 1 tbs light soy sauce
  • 1 tbs dry sherry
  • 1 fresh red birdseye chilli, finely chopped (optional)
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, finely chopped
  • 1 tsp sesame oil

Dipping sauce

  • 60ml (1/4 cup) water
  • 60ml (1/4 cup) sweet chilli sauce
  • 1/4 cup finely chopped palm sugar
  • 1 tbs fresh lime juice
  • 1 tbs fish sauce
  • 2 tbs finely chopped fresh coriander
  • 2 tbs finely chopped fresh Thai basil


  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.

168 calories per serve

Page last modified by vic on December 19, 2013, at 02:14 AM