Grilled Australian Prawns with Coriander and Candied Lime Peanuts

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  • 16 large green Australian Prawns
  • Vegetable oil for brushing
  • 2 tbsp fish sauce
  • ¼ cup caster sugar
  • ¼ cup water
  • 2 kaffir lime leaves finely chopped
  • 1 cup peanuts roughly chopped
  • ¼ cup coriander leaves, chopped, plus extra to serve
  • Fresh lime to serve

Preheat a char grill or barbecue over high heat. Remove prawn heads & veins, brush prawns with oil & cook for 2-3 minutes each side. Set aside & keep warm. Place the fish sauce, caster sugar, water & lime leaves into a small frying pan over high heat, bring to the boil, add peanuts & simmer for 1-2 minutes or until thickened. Pour over prawns, add coriander & toss to combine. Serve with lots of fresh lime wedges & extra coriander.

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