SERVES 4
INGREDIENTS
2 tablespoons fresh lemon juice
1 tablespoon fish sauce
2 tablespoons extra virgin olive oil
4 lime leaves, chopped finely
2 cloves garlic, chopped finely
1 red chilli, seeded, thinly sliced
4 x 120g large raw prawns, peeled, deveined with tail and head intact (females)
4 x 220g large raw prawns, peeled, deveined with tail and head intact (males)
2 tablespoons coriander, roughly chopped
Lemon wedges to serve
METHOD
- Combine lemon juice, fish sauce, oil, lime leaves, garlic and chilli in a large glass bowl. Add prawns and toss
- Heat barbecue or chargrill to high and cook prawns in batches, brushing with marinade as they cook. Cook for 2-3 minutes each side until they change colour, curl up and the shells turn brown.
- Sprinkle with coriander and a squeeze of lemon juice. Serving suggestion: Serve with a fresh garden salad.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 557.6kJ |
| Protein | 12.3g |
| Fat | 7.7g |
| Glycaemic carbohydrate | 3.4g |
| of which is sugar | 1.1g |
| Fibre | 0.9g |