BBQ Thai Prawns With Tamarind And Coconut

Dani Venns barbecued prawns are steeped in marinated flavours of Thai cooking and perfect to serve as a starter. You could also use this marinade for a whole barbecued fish.

The ingredient of Bbq Thai Prawns With Tamarind And Coconut

• 1kg raw australian banana prawns from the deli
• 1 tablespoon garlic chopped
• 1 2 cup coriander stalks 1 bunch
• 1 stick lemongrass white part only
• 2 tablespoons palm sugar roughly chopped
• 1 teaspoon shrimp paste
• 2 teaspoons tamarind puree
• 1 tablespoon fish sauce
• 1 2 cup coconut milk

The Instruction of bbq thai prawns with tamarind and coconut

• to prepare prawns if serving as a canape remove head peel prawn shell leaving tail intact and devein pierce prawn meat onto a skewer with the tail at the end of the skewer alternatively if serving as part of a shared feast remove head and butterfly prawn by splitting the prawn meat lengthways on the leg side leaving shell intact remove vein
• place garlic coriander lemongrass palm sugar shrimp paste tamarind paste and fish sauce in a small food processor and blend until a rough paste forms alternatively pound in a mortar and pestle
• add coconut milk and continue blending to a sauce
• place prawns on a plate and pour a little sauce over each prawn reserving some sauce for basting during cooking wrap prawns with plastic wrap refrigerate for 30 minutes
• remove from the fridge heat a bbq grill or flat plate to high heat add prawns and cook prawns for 1 minute per side

Nutritions of Bbq Thai Prawns With Tamarind And Coconut

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