Thai-style King Prawns

Style at Home (UK) - - Cook It Summer Barbecue -

Takes 20mins serves 6

3 garlic cloves, finely crushed 2tbsp root gin­ger, finely grated 1 lemon­grass stalk, outer layer re­moved and finely chopped 1 red chilli, finely chopped 1tbsp brown sugar 2tbsp rice wine vine­gar 2tbsp soy sauce

1tsp sesame oil Large hand­ful co­rian­der leaves, chopped 24 large king prawns, shells on 1tbsp oil

Lime wedges, to serve

In a small bowl, mix the garlic, gin­ger, lemon­grass, chilli, sugar, rice wine vine­gar, soy sauce, sesame oil and co­rian­der leaves with 2tbsp wa­ter un­til well com­bined, then set aside. Toss the prawns in the oil and cook in a medium hot pan or on the bar­be­cue for 3 mins on each side, or un­til they turn pink. Serve with a sprin­kle of sea salt, lime wedges and the dip. For a seafood feast, use some fresh squid rings as well as the prawns.

Use left­over sausages for a week­day din­ner. Heat through with a spicy to­mato pasta sauce and serve with spaghetti

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