Contrary to popular international opinion, no Aussie legitimately says “throw another shrimp on the barbie.” However, summer is here and we do think you should flame some prawns and try this recipe out! At Clements, we care, and this month we’d like to share this delicious seasonal recipe with all our friends, courtesy of taste.com.au
Barbecue prawns with nam jim dressing
Create this taste sensation with prawns cooked BBQ style and served with a spicy, Asian dressing.
28 large green prawns, peeled, deveined
1 teaspoon white sugar
1 teaspoon salt
Asian salad leaves, to serve
Fresh coriander, to serve
NAM JIM DRESSING
1 large fresh red chilli, deseeded, finely chopped
1 fresh red birdseye chilli, deseeded, finely chopped
2 garlic cloves, chopped
Pinch of salt
2 tablespoons palm sugar, coarsely grated
2 tablespoons Squid Brand Fish Sauce
2 tablespoons lime juice
1 tablespoon fresh coriander, chopped
Place the prawns in a bowl. Add the sugar and salt and toss to combine. Set aside for 10 minutes to develop the flavours.
Meanwhile, for the nam jim dressing, place the chillies, garlic and salt in a mortar and pound with a pestle until a rough paste forms. Transfer to a bowl. Add the palm sugar, fish sauce, lime juice and chopped coriander and stir until the sugar dissolves.
Preheat a barbecue flatplate on medium-high. Cook the prawns, turning, for 2-3 minutes or until lightly charred and cooked through. Transfer to a serving plate. Spoon over a little of the nam jim dressing. Serve immediately with the salad leaves, coriander and remaining dressing.