Spiced Grilled Prawns with Tropical Salad

50 min 4 servings

4 garlic cloves, crushed
2 tablespoons finely chopped coriander root
1 teaspoon ground black pepper
1 red chilli, deseeded and finely chopped
2 tablespoons brown sugar
2 tablespoons fish sauce
20 medium raw prawns, peeled and deveined, with tails
2 tablespoons Lurpak Clarified Butter

Salad

4 small cucumbers, cut into ribbons
2 mangoes, peeled and cubed
250g snow peas, blanched
250g baby asparagus, blanched
Lime, to garnish 

Spiced Grilled Prawns with Tropical Salad

Preparation

1. Place the garlic, coriander root and black pepper into a mortar and, using the pestle, grind to a paste. Tip the paste into a bowl and stir in the chilli, brown sugar and fish sauce. Add the prawns and toss to coat. Set aside for 30 minutes.

 

2. Heat a large frying pan or grill plate to high. Add the Lurpak Clarified Butter and, when melted and sizzling add the prawns. Cook for 2 minutes each side, until pink.

 

3. Scatter the salad ingredients on a plate and lay the prawns on top. Pour over any pan juices, if desired. Garnish with lime to serve. 

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