This prawn dish (another recipe courtesy of Taste.com.au) is light and tangy with a bit of a bite, and refreshing on a hot day. The worst part of preparing prawn dishes is generally peeling the prawns. (This is Neil's job so it doesn't bother me. Heh.) It is otherwise easy: it's simply a matter of throwing the marinade ingredients together, leaving the prawns to marinate, and barbecuing or grilling them for a few minutes at most.
Have some rice cooking ahead of time so it's ready when the prawns are.
Serve over the simple salad of cucumber and avocado, with lime wedges to squeeze over the prawns and the steamed rice.
Chilli, Lime and Coriander Prawns
A perfect light lunch on a hot summer day.
Serves 4
Ingredients
- 1½ cups coriander leaves
- ¼ cup peanut oil
- 1 stem lemongrass, bruised, thinly sliced
- 2 small red chillies, deseeded, thinly sliced
- 2 limes, juiced
- 1 kg green king prawns, peeled (tails intact), deveined
- 2 Lebanese cucumbers, deseeded
- 2 avocados, peeled and diced
- steamed jasmine rice and limes, to serve
Directions
- Finely chop ½ cup coriander leaves.
- Combine chopped coriander, oil, garlic, lemongrass, chillies and 1/4 cup lime juice in a ceramic dish.
- Add prawns and stir to coat. Cover and refrigerate, stirring once, for 30 minutes (or up to 2 hours if time permits).
- Meanwhile, using a vegetable peeler, peel long thin strips from cucumbers.
- Combine cucumber, avocado, remaining coriander leaves and remaining 1 tablespoon lime juice in a bowl. Season with salt and pepper.
- Preheat a greased barbecue plate on medium-high heat.
- Remove prawns from marinade. Barbecue for 1 to 2 minutes each side or until pink and just cooked through. Transfer to a plate.
- Arrange prawns and cucumber salad on plates. Serve with steamed rice and limes.
Notes
If you have trouble finding lemongrass in your area, check out your local Asian grocer. You will generally find such produce (including the coriander) and all manner of other Asian goodies, and at a much cheaper price than in supermarkets too.
Posted by Vicki on Tuesday, January 12, 2010 at 08:09 AM in
Recipes and
Seafood.
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With the hot weather well and truly here (in Perth, anyway!) it is the perfect time for seafood lovers to indulge. Neil and his son both love prawns so I trawled the net and found this BBQ prawn recipe from ABC North Coast NSW's Recipes.
We had to search high and low for kaffir lime leaves, but at least now I know where to find them! We used Endeavour king prawns from the north coast of Australia, and they were enjoyed by all with a really nice aftertaste.
Be sure to plan this well ahead, as you will need to marinate the prawns for 3–4 hours prior to cooking.
Barbequed Lemon Grass and Ginger Prawns
Served here with Grilled Peach & Prosciutto Salad with Yoghurt Dressing
Serves 4
Ingredients
- 1 kg green prawns
- Inner hearts of 3-4 large stalks fresh lemon grass, very finely chopped
- 2 large spring onions, finely chopped
- 2 small red chillies, finely chopped
- 2 large cloves garlic, finely chopped
- 2½ tablespoons finely chopped fresh ginger
- ½ kaffir lime leaf, very finely chopped
- 2 teaspoons fish sauce
- 1 tablespoon brown (or grated palm) sugar
- ½ cup coconut cream
- ¼ cup finely chopped coriander, optional
- lime wedges, to serve
Directions
- Rinse the prawns under cool water and pat them dry. Put them into a very big bowl and sit them in the fridge.
- Thoroughly mix together the lemon grass, spring onions, chillies, garlic, ginger and kaffir lime leaf (you can also pound these together with a mortar and pestle to make a paste.)
- Stir in the fish sauce, sugar and coconut cream.
- Spoon the mixture over the prawns and stir them about so they are thoroughly coated in it.
- Cover the bowl tightly and refrigerate the prawns for 3-4 hours.
- Preheat your barbecue plate to High.
- Tip the prawns out onto the hot barbecue plate and spread them out in a single layer.
- Cook them, moving them about constantly, for 3-5 minutes, or until they are cooked through - the time will vary somewhat depending on the size of the prawns. Just be aware that you need to keep the prawns on the move as they cook, otherwise due to the sugar and coconut cream in the marinade, the prawn shells can burn.
- When they're ready, scoop the prawns into a wide bowl.
- Sprinkle the coriander over the top and toss them about so they are coated in it.
- Tip them out onto a warm platter, and serve them with lime wedges.
Posted by Vicki on Wednesday, December 30, 2009 at 11:08 AM in
Recipes and
Seafood.
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