These Spicy King Prawns are seriously delicious. Hands down this has to be one of my favourite dishes, which has always impressed my friends.
If you wish, you can skewer the prawns before you place them on the BBQ / grill (as I have done in the photos).
The spicy sauce reminds me of satay sauce, but without the nuts. Try this dish once and you’ll probably make it again (and again)! Enjoy x M
- 1 tablespoon sambal oelek
- 2 cloves (7g) garlic, peeled
- 15g coriander stems
- 15g piece of galangal, roughly chopped (include skin)
- 1 bulb lemon grass, chopped (include just the white part of stalk)
- 2 teaspoons shrimp paste
- 2 tablespoons fish sauce
- ½ cup coconut cream
- ½ teaspoon ground turmeric
- 3 tablespoons coconut sugar
- 1 fresh lime & coriander leaves (to serve)
- 24 – 30 green king prawns (raw/uncooked)
- Preparing the Sauce
- Place garlic, coriander, galangal, lemon grass, shrimp paste and turmeric into a food processor and process until finely ground.
- Add coconut cream, fish sauce, coconut sugar and oil and blend until smooth.
- Place mixture into a medium saucepan and place on medium heat, stirring until sauce has thickened (approx 7mins).
- Set sauce aside and allow to cool.
- Preparing the Prawns
- Remove prawn heads and shells, leaving the tail intact.
- (Optional – if you wish to devein the prawns, do so at this point).
- Place a small amount of the sauce into a small bowl.
- One by one, turn each prawn into the sauce and place on the BBQ or on a grilling rack.
- Preheat griller (or preheat BBQ) and then grill prawns and cook for 3 minutes on each side (note – if you wish, you could also stir fry the prawns in a hot wok).
- Serve the prawns with wedges of lime and sprinkle with coriander leaves.
- The remaining sauce should be served as a dipping sauce. Enjoy x M