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Charred Prawns with Lime and Coriander
Succulent sweet prawns tempered with the perfect acidity and the earthy tone of coriander. A summertime winner.
PESCATARIAN
Active: HRS, 20MINS
Total: HRS, 30MINS
Total: HRS, 30MINS
4 People
0% personalization
Nutrition Facts (Per Serving)
Total Calories (per serving): 106.2, %DV: 5.3
Protein
5g
10%
Fat
2.3g
3.6%
Carbs
17.2g
5.7%
Fiber
0.4g
1.6%
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CommentsIngredients
- 1 Teaspoons (tsp) Pepper Berries
- 60 Grams (g) light palm sugar
- 60 Grams (g) fish sauce
- 20 medium shrimp, heads and tails removed
- 1 Tablespoons (Tbsp) Macadamia nut oil
- 1 small finger lime
- 2 Teaspoons (tsp) lime juice
- 2 Tablespoons (Tbsp) fresh coriander
Directions
- Crush pepper berries with a mortar and pestle, then stir in palm sugar and fish sauce until sugar dissolves.
- Thread prawns onto skewers through the center length ways, then brush lightly with the pepper berry mixture and a little macadamia oil. Refrigerate until required.
- Heat a barbecue or char-grill pan to medium-high heat and grill prawns, turning occasionally, until opaque and just cooked (2-3 minutes).
- Squeeze finger lime and lime juice over prawns, season to taste with sea salt flakes, scatter with coriander and serve with lime wedges.
CORIRENo options.
FINGERLIMENo options.
FISH SAUCENo options.
LIGHT PALM SUGARNo options.
LIME JUICENo options.
MACADIAMIS NUT OILNo options.
PEPPER BERRIESNo options.
SHRIMP HEADS TAILS REMOVEDNo options.
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