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Barbecue Chilli, Lime and Coriander Prawns

Ingredients

  • (serves 4)
  • 1 1/2 cups coriander leaves
  • 1/4 cup peanut oil
  • 2 garlic cloves, finely chopped
  • 1 stem lemongrass, bruised, thinly sliced
  • 2 small red chillies, deseeded, thinly sliced
  • 2 limes, juiced
  • 1kg green king prawns, peeled (tails left intact), deveined
  • 2 Lebanese cucumbers, deseeded
  • 2 avocados, peeled, diced
  • steamed jasmine rice and limes, to serve

 

Method

Finely chop 1/2 cup coriander leaves. Combine chopped coriander, oil, garlic, lemongrass, chillies and 1/4 cup lime juice in a ceramic dish. Add prawns and stir to coat. Cover and refrigerate, stirring once, for 30 minutes (or up to 2 hours if time permits).

Meanwhile, using a vegetable peeler, peel long thin strips from cucumbers. Combine cucumber, avocado, remaining coriander leaves and remaining 1 tablespoon lime juice in a bowl. Season with salt and pepper.

Preheat a greased barbecue plate on medium-high heat. Remove prawns from marinade. Barbecue for 1 to 2 minutes each side or until pink and just cooked through. Transfer to a plate. 4 Arrange prawns and cucumber salad on plates. Serve with steamed rice and limes.
 

Tips:

Looking for that delicious, chargrilled taste? Get yourself a gas barbecue.