Ingredients
- 20 XL King prawns
- 2 long red chillies, seeded
- 5cm piece ginger, grated
- 4 cloves garlic, minced
- 2 Tbsp light palm sugar
- finely-grated zest and juice of 2 limes
- 1 Tbsp fish sauce
- 4 sprigs Vietnamese sour mint (ra-ran)
- 4 sprigs coriander leaves
- 1 Tbsp dark sesame oil
- 4 green shallots, very finely sliced
- ½ bunch mint leaves
- lime wedges, to serve
Instructions
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4-6
1 Use a sharp knife to cut an incision into the underside of the prawns, butterflying them open. Combine the chilli, ginger, garlic, palm sugar, zest, juice, fish sauce, mint, coriander and sesame oil in a blender and puree until smooth. Pour half over the prawns and refrigerate overnight.
2 Cook the prawns over a moderate barbecue grill for 5 minutes, turning regularly, until firm. Brush with the remaining sauce, then serve with shallots, mint and lime wedges.