BBQ Prawns with a Spicy Peanut Lime Sauce

    1 hour 4 minutes

    This Thai-inspired sauce is great with prawns but also goes well with chicken, pork or lamb. Serve with rice to make it a whole meal.

    31 people made this

    Serves: 8 

    • Prawn Marinade
    • 1/4 cup minced lemon grass (white part only)
    • 1/4 cup minced fresh ginger root
    • 2 tablespoons minced garlic
    • 1/4 teaspoon chopped fresh coriander
    • 1 Thai or birds-eye chilli, minced
    • 3/4 cup (190ml) peanut or canola oil
    • 1kg king prawns peeled and deveined, tail left on
    • Sauce
    • 1/4 cup lime juice
    • 1/4 cup (65ml) rice wine vinegar
    • 1/2 cup (125ml) mirin
    • 2 tablespoons dark soy sauce
    • 2 tablespoons cold water
    • 3 tablespoons lime xest
    • 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. Prawn Marinade: Stir together all the marinade ingredients in a large bowl.
    2. Add the prawns and coat in the marinade then let marinate for 20 to 30 minutes.
    3. Preheat the barbecue to medium-high heat.
    4. Sauce: Pour all the sauce ingredients except the peanut oil, mint, coriander and peanuts, into a food processor or blender and process until smooth. While processing, slowly pour in the peanut oil and keep processing until the sauce is smooth and creamy.
    5. Pour into a bowl, stir in mint, coriander and peanuts then season to taste with salt.
    6. To Serve: Remove the prawns from marinade, shaking off any excess. Cook on the preheated barbecue until pink and firm, about 2 minutes per side. Serve immediately with the sauce.

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    Reviews in English (13)


    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


    I made the shrimp in the marinade as written but decided I didn't want to use the sauce just for dipping so I added 2 tablespoons of coconut milk to it and served it over rice noodles instead. This was just an outstanding meal, thank you for posting it.  -  03 Jun 2010  (Review from Allrecipes USA and Canada)


    Yum! I followed the recipe exactly, except for leaving the prawns in the marinade for about an hour and a half (unexpected store run). Excellent! I'm thrilled that I have leftover vinaigrette for steak salad this week. Thanks!!  -  08 Jun 2008  (Review from Allrecipes USA and Canada)