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Tuesday, 13 September 2005

Barbecued Prawns with a Fresh Green Salad

Took this out of a spam I received. Sounds yummy! Great for a lovely outdoor dinner party.

2 tbs fresh lemon juice
1 tbs fish sauce
2 tbs olive oil
4 kaffir lime leaves, deveined, finely shredded crossways
2 large garlic cloves, finely chopped
3 small fresh red chillies, deseeded, chopped
Salt & freshly ground black pepper
1 kg (about 12) large green king prawns, peeled leaving head and tail intact, deveined
2 tbs roughly chopped fresh coriander
Green salad, to serve
Lemon wedges, to serve (optional)

1. Combine the lemon juice, fish sauce, oil, lime leaves, garlic and chillies in a large ceramic or glass bowl. Season with salt and pepper.

2. Add the prawns and toss gently until the prawns are coated in the marinade. Cover and place in the fridge for 30 minutes to marinate.

3. Heat a barbecue grill or chargrill on high. Cook the prawns in batches of 3-4 on preheated grill (depending on available space), brushing with the marinade, for 2-3 minutes each side or until they change colour, curl and shells are browned. Place the cooked prawns on a plate and cover loosely with foil to keep warm while cooking the remaining prawns.

4. Place the prawns on serving plates, sprinkle with the coriander and salad and serve immediately with the lemon wedges if desired.

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