Grilled Prawns with Lemongrass
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 267
Despite the use of Thai Green Curry Paste, this is something I made in Vietnam and it is completely off the charts delicious. Give it a whirl and see!
Inspired by: https://tenina.com/recipes/lemongrass-shrimprecipe updated 12 Jan 2022
Ingredients
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- Coriander
- 14 g
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- Prawn
- 250 g
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- Black pepper
- 2 pinches
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- Lime
- 1
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- Lime
- 1
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- Thai green curry paste
- 60 g
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- Extra virgin olive oil
- 20 g
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- Pink himalayan salt flakes
- 2 pinches
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- Golden caster sugar
- 1 teaspoon
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- White rice
- as needed
Tools
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Oven
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Parchment paper
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Wooden spoon
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TM5
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Baking sheet - 18 x 13"
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Work surface
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Tm5 bowl
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Small bowl
Step preview
- Pre-heat oven (grill function) to 220°C
- Line a clean baking sheet with parchment paper then set aside
- Place a sheet of foil on the bench
- Place a smaller sheet of baking paper on top. This will form your parcel
- Add Thai green curry paste and extra virgin olive oil to the TM5 bowl
- Blend with MC on - 10 sec, speed 6
- Scrape down sides of TM5 bowl
- Add coriander leaves and shrimp to the TM5 bowl
- Stir to combine - 4 sec, reverse gentle stir
- Pour shrimp mixture onto the baking paper
- Wrap it up into a parcel, ensuring the foil is on the outside
- Place onto lined baking tray and into the oven for 20 minutes, or until shrimp is cooked
- Add pink Himalayan salt flakes, black pepper, golden caster sugar and lime juice to a clean small bowl
- Stir well
- Serve with steamed rice, lime wedges, and the sauce on the side