Barbecue Prawns with Thai Chilli Sauce

    20 minutes

    Simple barbecue prawns need a great sauce and this one does not fail to deliver. It is available at all my back yard events.

    7 people made this

    Serves: 4 

    • 400g whole large prawns
    • Sauce
    • 2 tablespoons crushed garlic
    • 2 tablespoons lemongrass sliced thin
    • 5 Thai chillies, red or green, sliced thin
    • 1 shallot, sliced thin
    • 2 kaffir lime leaves, julienned
    • 1-2 tablespoons fish sauce
    • 1 lime, juiced
    • 1 tablespoon roasted chilli paste
    • 1 handful mint

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Cook the prawns slowly over a charcoal barbecue. Be careful not to overcook. This should take 5-10 minutes.
    2. Sauce: Fry the garlic until brown. Turn off the heat then add the remaining ingredients, except the mint. Mix.
    3. Line the prawns on a plate and spoon the sauce over the prawns. Garnish the plate with torn mint leaves.

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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)