Lucky prawns

‘Lucky’ because they were made for me. 🙂

It’s been a hectic week so far so I’ll update as much as I can. Too much work and not enough fooding in my world at the moment.

This is the recipe as sent to me by the celebrity chef of the day – well, of my life really.


1kg green banana prawns


6 tbsp finely chopped coriander
2 lemon grass stems finely chopped
3 garlic cloves, crushed
2 tsp ginger, finely chopped
1 tbsp fish sauce
juice of 1 lime
1 small red chilli, finely chopped
180ml coconut milk
2 tsp honey

Lemongrass and Coriander Butter

125g butter, at room temperature
2 tbsp coconut milk
4 tbsp coriander, finely chopped
1 tbsp lemongrass, finely chopped
1 garlic clove, finely chopped
juice of 1/2 a lime


1. Prawns: Trim the prawns legs and butterfly them open from the leg side (be careful not to cut all the way though the shell). De-vein the prawn and spoon out the head cavity.
2. Marinade: Mix all the marinade ingredients together in a bowl. Place the prawns in the marinade and coat them well. Cover the bowl and refrigerate the prawns in the marinade for 1-3 hours.
3. Coriander and Lemongrass Butter: Place all the butter ingredients in a food processor and blend them together until well combined or mix them together in a bowl with a fork until well combined.
4. To Cook: Spoon the marinade over the flesh side of the prawns and place the cut side down on a hot barbecue for 5-8 minutes dependent on their size until they are pink and cooked through. Remove them from the barbecue and keep them hot until ready to serve.
5. To Serve: Spoon a little of the coriander and lemongrass butter on each prawn and serve with a Vietnamese noodle salad or your choice of accompaniment. If the prawns have cooled, place them under a hot grill briefly with the butter.

I served it with the Vietnamese noodle salad as the recipe suggested. For that I combined lettuce leaves, 1 sliced leb cucumber, a cup of bean sprouts, rice vermicelli noodles, 1 handful of corriander, 1 handful of mint leaves, 1 handful of thai basil leaves, and made a dressing with 1tbsp fish sauce, 1tbsp lime juice, dash of light soy sauce, 1/2 a sliced chili, and served the prawns on top – then pasted the butter on top of that.”

Guess what? The prawns were to die for. 🙂 Go forth and BBQ!




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