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


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


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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