Servings: 4 | Prep: 20 mins | Cook time: 25mins
Nutritional information: (average serve)
- Calories: 126
- Protein: 18g
- Carbs: 4.8g
- Fat total: 3.7g
Ingredients:
1 tbsp fish sauce
2 tsp 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
1kg (about 12) large green king prawns, peeled leaving head and tail intact, deveined
2 tbsp roughly chopped fresh coriander
Lemon wedges, to serve (optional)
Method:
Step 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.
Step 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.
Step 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.
Step 4
Place the prawns on serving plates, sprinkle with the coriander and serve immediately with the lemon wedges if desired.