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Thai prawns with a spicy peanut-lime vinaigrette recipe

Thai prawns with a spicy peanut-lime vinaigrette recipe

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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Vinaigrette

King prawns are barbecued and served with a flavour-packed Thai-inspired vinaigrette, which also goes well with chicken, pork or lamb.

29 people made this

IngredientsServes: 8

  • 4 tablespoons minced lemongrass (white part only)
  • 4 tablespoons minced root ginger
  • 2 tablespoons minced garlic
  • 1/4 tablespoon chopped fresh coriander
  • 1 Thai or red chilli, minced
  • 180ml groundnut or rapeseed oil
  • 1kg extra large prawns (16-20), peeled and deveined, tail left on
  • Vinaigrette
  • 4 tablespoons lime juice
  • 4 tablespoons rice wine vinegar
  • 125ml mirin (Japanese sweet wine)
  • 2 tablespoons dark soy sauce
  • 2 tablespoons cold water
  • 3 tablespoons grated lime zest
  • 1 tablespoon minced fresh root ginger
  • 2 teaspoons fish sauce
  • 2 fresh Thai or red chilli, seeds removed
  • 2 teaspoons minced garlic
  • 125g smooth, unsalted peanut butter
  • 4 tablespoons groundnut oil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh coriander
  • 4 tablespoons unsalted roasted peanuts, chopped
  • sea salt to taste

MethodPrep:1hr ›Cook:4min ›Extra time:20min › Ready in:1hr24min

  1. Stir together lemongrass, 4 tbsp ginger, garlic, coriander, 1 minced chilli, and 180ml groundnut oil in a large bowl. Add the prawns, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
  2. Preheat a barbecue for medium-high heat.
  3. Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chillies, garlic and peanut butter; process until smooth. While processing, slowly pour in the groundnut oil; process until smooth and creamy. Pour into a bowl, stir in mint, coriander and chopped peanuts; season to taste with salt.
  4. Remove prawns from marinade, shaking off any excess. Cook on preheated barbecue until pink and firm, about 2 minutes per side. Serve immediately with sauce.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (13)

Don't be put off by the long list of ingredients, this is truly delicious and well worth it. Didn't do it for a special occassion, but it would work well for a dinner party or bbq. Family loved it, thank you!-18 Mar 2012

by David Robinson

I made the shrimp in the marinade as written but decided I didn't want to use the sauce just for dipping so I added 2 tablespoons of coconut milk to it and served it over rice noodles instead. This was just an outstanding meal, thank you for posting it.-03 Jun 2010

by SunnyByrd

Yum! I followed the recipe exactly, except for leaving the prawns in the marinade for about an hour and a half (unexpected store run). Excellent! I'm thrilled that I have leftover vinaigrette for steak salad this week. Thanks!!-08 Jun 2008

Watch the video: Ich habe noch nie so ein leckeres Hähnchenfilet gegessen! Einfach und lecker! #183 (August 2022).