SPICY, JUICY PRAWNS COOKED AND SERVED IN THEIR SHELLS.
Serves: 4 people
- EGG set up: Direct with EGGspander Basket and Half Moon Cast Iron Plancha Griddle
- Recommended charcoal: Maple
- EGG target temperature
- Cooking time: 5 minutes
Ingredients
FOR THE SAUCE
- 25g palm sugar
- 75ml water
- 50ml fish sauce
- 50ml lime juice
- 3 lime leaves, thinly sliced
- 3 cloves garlic, sliced
- 2 red chillies, sliced
FOR THE PRAWNS
- 8 Large tiger prawns
- 50g coriander leaves, chopped
- 2 spring onions, chopped
- 1 lime, quartered
OVERVIEW
These beautiful, sustainably sourced shell-on tiger prawns are dressed in a classic Thai sauce known as nam pla prik. Traditionally, this is used as a dipping sauce, but it works just as well as a marinade and dressing.
MAKE YOUR DRESSING
First make the dressing. In a Cast Iron Sauce Pot, melt the palm sugar then add the fish sauce, lime juice, water and lime leaves and simmer for 2 minutes. Remove from the heat. Once cooled, add the garlic and chillies. This can be made in advance.
SET UP YOUR EGG
Set up your EGG for direct cooking with the EGGspander Basket in place, topped with a Half Moon Cast Iron Plancha Griddle. The target temperature for your EGG is 200C.
GRILL YOUR PRAWNS
Place the prawns on the hot plancha and use a Basting Brush to apply the sauce. Turn the prawns and continue to baste until cooked through. Serve on a sharing plate and finish with more of the sauce. Garnish with the coriander leaves, spring onions and lime wedges.
