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Marinated prawns with lime dipping sauce
Serves 4 Starters and mains
Ingredients
- 16 raw freshwater or jumbo king prawns, peeled and deveined (defrosted if frozen)
For the marinade
- 2tbsp flaked coconut
- 2tbsp golden fried shallots or ready-made crispy fried shallots
- 125g red curry paste
- 2tsp ground turmeric
- 4tbsp vegetable oil
- 1tbsp tamarind concentrateor paste
- 1tbsp caster sugar
For the dipping sauce
- 1 Thai red chilli, roughly chopped
- 1 Thai green chilli, roughly chopped
- 2 coriander sprigs, roughly chopped
- 4 garlic cloves, finely chopped
- 4tbsp fish sauce
- 100ml lime juice
- 30g caster sugar
Method
First, make the marinade. Mix together all the ingredients plus a pinch of salt in a large mixing bowl. Add the prawns and turn them until coated all over.
Cover and leave to marinate, chilled, for at least 2 hours, or preferably overnight.
Make the dipping sauce. Put both types of chilli, the coriander and the garlic in a large pestle and mortar and pound to form a fine paste. Alternatively, use a mini food processor or grinder. Scrape the paste into a bowl and stir in the fish sauce, lime juice and sugar until the sugar dissolves. Pour the dipping sauce into a serving bowl and set aside until the prawns are ready.
Heat a large ridged griddle pan or plate over a high heat. When hot, reduce the heat to medium and add the prawns (you may need to cook them in two batches) and cook for 6 minutes, turning once, until cooked. The prawns are white when ready.
To serve, arrange the prawns on a serving platter with the dipping sauce on the side.
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