BBQ prawns with a spicy peanut-lime sauce

BBQ prawns with a spicy peanut-lime sauce


22 people made this

This Thai-inspired sauce is great with prawns but also goes well with chicken, pork, or lamb.

Ryan Nomura

Serves: 8 

  • For marinade
  • 2 stalks minced lemon grass (white part only)
  • 4 cm minced fresh ginger root
  • 2 tablespoons minced garlic
  • 1 spring of fresh coriander, chopped
  • 1 Thai or birds-eye chilli, minced
  • 3/4 cup (190 ml) peanut or canola oil
  • 1 kg king prawns peeled and deveined, tail left on
  • For the sauce
  • 2 medium limes, juiced
  • 1/4 cup (65ml) rice wine vinegar
  • 1/2 cup (125ml) mirin
  • 2 tablespoons dark soy sauce
  • 2 tablespoons cold water
  • 3 tablespoons finely grated lime rind
  • 2 cm minced fresh ginger root
  • 2 teaspoons fish sauce
  • 2 birds-eye chillies, seeds removed
  • 2 teaspoons minced garlic
  • 1/2 cup (125g) smooth peanut butter
  • 1/4 cup (65ml) peanut oil
  • 2 tablespoons chopped fresh mint
  • 1 spring of fresh coriander, chopped
  • 1/4 cup (40g) unsalted roasted peanuts, chopped
  • salt to taste

Preparation:1hour  ›  Cook:4min  ›  Ready in:1hour4min 

  1. Stir together all the marinade ingredients in a large bowl. Add the prawns and coat in the marinade; let marinate at room temperature for 20 to 30 minutes.
  2. Preheat the barby to medium-high heat.
  3. Meanwhile, pour all the sauce ingredients - except the peanut oil, mint, coriander and peanuts - into a food processor or blender and process till smooth. While processing, slowly pour in the peanut oil and keep processing until the sauce is smooth and creamy.
  4. Pour into a bowl, stir in mint, coriander and chopped peanuts; season to taste with salt.
  5. Remove the prawns from marinade, shaking off any excess. Cook on the preheated BBQ until pink and firm, about 2 minutes per side. Serve immediately with sauce.

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Reviews (1)


Always great !... I've made this marinade many times over and always a hit. Sometimes I omit the sauce if pressed for time... still terrific ! - 29 Mar 2016

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