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Barbecue prawns with nam jim dressing

  • 0:30 Prep
  • 0:05 Cook
  • 4 Servings


  • 28 large green prawns, peeled, deveined
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • Asian salad leaves, to serve
  • Fresh coriander, to serve

Nam jim dressing

  • 1 large fresh red chilli, deseeded, finely chopped
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • 2 garlic cloves, chopped
  • Pinch of salt
  • 2 tablespoons palm sugar, coarsely grated
  • 2 tablespoons Squid Brand Fish Sauce
  • 2 tablespoons lime juice
  • 1 tablespoon fresh coriander, chopped


  • Mortar & pestle


  • 1
    Place the prawns in a bowl. Add the sugar and salt and toss to combine. Set aside for 10 minutes to develop the flavours.
  • 2
    Meanwhile, for the nam jim dressing, place the chillies, garlic and salt in a mortar and pound with a pestle until a rough paste forms. Transfer to a bowl. Add the palm sugar, fish sauce, lime juice and chopped coriander and stir until the sugar dissolves.
  • 3
    Preheat a barbecue flatplate on medium-high. Cook the prawns, turning, for 2-3 minutes or until lightly charred and cooked through. Transfer to a serving plate. Spoon over a little of the nam jim dressing. Serve immediately with the salad leaves, coriander and remaining dressing.

Source: taste.com.au


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