Barbecue prawns with nam jim dressing

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Barbecue prawns with nam jim dressing

(3) Rate it

  • 0:30 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Create a taste sensation with prawns cooked on the barbecue and served with a spicy, Asian-style dressing. See notes for low-FODMAP diet tips.

Featured in
Easy entertaining, Nutrition information

Ingredients

  • 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

Equipment

  • Mortar & pestle

Method

  • Step 1
    Place the prawns in a bowl. Add the sugar and salt and toss to combine. Set aside for 10 minutes to develop the flavours.
  • Step 2
    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.
  • Step 3
    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.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar

Nutrition

  • 1383 kj

    Energy

  • 4.3g

    Fat Total

  • 1.4g

    Saturated Fat

  • 57.6g

    Protein

  • 526mg

    Cholesterol

  • 2035mg

    Sodium

  • 7.5g

    Carbs (sugar)

  • 11.8g

    Carbs (total)

All nutrition values are per serve

Notes

Omit the garlic from the sauce for a Low-Fodmap diet.

  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: Taste Magazine

Source: taste.com.au

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