BBQ Prawns with Garlic-Chilli Sauce

    30 minutes

    Nothing is more enjoyable than barbecuing fresh prawns. The sauce in this recipe accents the sweetness of the prawns to make a stunning dish.

    8 people made this

    Serves: 4 

    • 500g prawns
    • 2 tablespoons cooking oil
    • 2 tablespoons minced garlic
    • 2 tablespoons thinly sliced lemon grass
    • 5 fresh Thai chillies, sliced thin
    • 1 small onion, sliced thin
    • 2 kaffir lime leaves
    • 1 tablespoon fish sauce, or to taste
    • 1 lime, juiced
    • 1 tablespoon Thai chilli paste (nam prik pao)
    • 1 tablespoon torn fresh mint leaves

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat a barbecue for medium heat; lightly oil the grate.
    2. Cook the prawns on the hot barbecue until they are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes. Arrange the prawns on a serving platter.
    3. Heat the oil in a frypan over medium heat. Fry the garlic in the hot oil until brown, 7 to 10 minutes. Remove from heat and stir the lemon grass, chillies, onion, lime leaves, fish sauce, lime juice and chilli paste into the garlic; toss to combine. Spoon the sauce over the prawns. Garnish with the mint to serve.

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    Reviews in English (3)


    Good recipe but needs to be tweaked...Made this with scallops instead of prawns which shouldn't matter overall. Thought the heat was good actually added more Thai peppers than the recipe called for, but not very saucy. Looks good but most of the ingredients were raw (lemongrass, lime leaves and thai peppers) which I think need to be cooked for more flavor. I sautéed the garlic and shallots which made it better. Should sauté the lime leaves, thai peppers, paste to have more of a sauce. Haven't worked with lemongrass much before either, but I think it needs to be cooked to be most effective. Picture shows way more sauce than is actually there.  -  05 Sep 2012  (Review from Allrecipes USA and Canada)


    Needed the Sauce recipe only, and it is very good! I don't like extreme heat in a recipe, so I substituted 1/4 Cup mild chili powder for the dried red chilis & it was still very spicy but not tooo hot. Thanks so much!  -  18 Jun 2011  (Review from Allrecipes USA and Canada)


    Made with jumbo shrimp, the sauce, and put it on top of wild rice to feed a family of 5! Pretty sure i had 2lbs of jumbo prawns though. Yes the sauce is less liquid than in the picture but I kind of like it like that. I used 6 serrano peppers instead because my town doesn't have a lot of asian ingredients at the grocery store. I also sautéed the peppers and shallot with the garlic. Then i mixed in 2 tbsp of the chili paste and the lime. It was superb and my family loved it to bits! Just had to tweak the recipe a bit but otherwise delish.  -  21 Jul 2014  (Review from Allrecipes USA and Canada)