Thai Barbecued King Prawns with Chilli & Garlic

Ingredients

1 kg Angelakis Extra Large Whole South Australian Prawns

4 tbls Chilli Paste with Soybean Oil

1 tbls Fish Sauce

3 Cloves Garlic, minced

1 tsp Ginger, minced

1 tsp Lemon Grass, minced

½ Lemon, juiced

Wooden or Metal Skewers

Vegetable Oil

Lemon Wedges, to serve

Method

Mince the garlic, ginger and lemongrass and place in a bowl, add the chilli in soybean oil, fish sauce and lemon juice. Whisk together until well combined.

Pat the prawns dry and place the marinade and toss well to coat. Place in the fridge for one hour to marinate.

Remove the prawns from the fridge and thread onto skewers, place on a tray and drizzle with vegetable oil.

Heat the barbecue grill plate and cook the prawns for 3-4 minutes on each side, serve with salad and lemon wedges.

Cook’s Tip

We’ve left the heads and shells on as this adds extra flavour, but they can be removed before marinating if required.

Chilli in Soybean Oil is available from Asian grocers or good quality supermarkets.

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