Despite the cliches there's nothing as good as prawns on the barbie! This is a quick and easy marinade using Thai red curry paste and Dijon mustard.
A very easy recipe with a yummy sauce. The flavour of the sauce is unusual; the tang of the lemon works well with the salty soy sauce and sweet brown sugar. The dijon mustard is balanced by the garlic. When I have made this I don't bother putting it on skewers, I just plop the prawns and sauce into a fairly hot frying pan and cook the prawns for a minute or two on each side. It's easy to over cook a prawn, and doing so results in tough and dry flesh. Definitely a new favourite of mine--left overs have been used in rice paper rolls and taste lovely. - 15 Mar 2016
I have cooked this loads of times. I cook it in a frypan and find it turns out best if the frypan is as hot as you can get it without it catching fire. I love the flavour so thanks for posting. - 29 May 2011
Stellar. The weather was not conducive to barbecuing, so I poured the prawns and the marinade into a frypan and simmered until the prawns were done. My wife, daughter and I all loved it. My son, well, he is a spice-wuss so he didn't eat, but he said he liked the flavour if it wasn't so hot. - 29 Sep 2008