Barbecue Thai Style Prawns.



Ingredients


• 12 or 24 (starter or main course) raw sustainably fished tiger prawns in their shells, with their heads removed. • 1 Walnut-sized piece of creamed coconut blended with 4 tbsp water or 4 tbsp unsweetened coconut milk • Red chilies to garnesh.

Thai Marinade - • ¼ Red pepper, cored, deseeded, and finely chopped. • 4 Garlic cloves, finely chopped. • 2 tbsp chopped fresh coriander. • 2 tbsp vinegar. • Juice of 2 limes. • 1 stalk lemon grass, finely chopped or grated rind of ¼ lemon ½ tsp turmeric, or to taste. • 4 tbsp vegetable oil. - pinch of ground cumin. • 1-2 fresh green chilies, finely chopped. • ½ tsp crushed dried red chilies or red chili paste. • 1 tsp sugar, or to taste.


Method


1. Light the barbecue in advance so that it is medium-hot.


2. Combine all the marinade ingredients in a bowl. Place the tiger prawns in a shallow dish and pour over the marinade. Turn until well coated, then leave for 30 minutes at room temperature.


3. Soak 4 or 8 wooden skewers in cold water for 30 minutes to stop them burning on the grill.


4. Drain the prawns, reserving the marinade. Thread 3 prawns on each skewer, piercing each prawn in 2 places. Cook over medium-hot coals for about 2-3 minutes on each side, basting once or twice with the marinade, until the prawns are pink and slightly charred.


5. Meanwhile, pour the reserved marinade into a small pan, stir in the cocunut liquid, and heat until the sauce thickens (about 5 minutes). To serve, pour the hot sauce over the prawns.

Dorset Charcoal Company Ltd. Boundary's Edge, Pidney, Hazelbury Bryan, Dorset. DT10 2EB
Telephone: 
01258 818176    Email: enquiries@dorsetcharcoal.co.uk

The Dorset Charcoal Company is the trading name of Dorset Charcoal Co. Ltd. Registered in England. No. 4672088
Registered office: Unit 5b, Sunrise Business Park, Blandford Forum, Dorset. DT11 8ST. VAT Registration No. 812 0407 81

© 2019 The Dorset Charcoal Company

Grown in Britain logo
Reach Regulation logo