Thai Style Marinated Prawns

These spicy, garlicky and zesty Thai style prawns (shrimp)are marinated in a flavour-packed aromatic marinade and then sautéed to perfection. They’re ready from start to finish in just 30 minutes!

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Course: Appetizer, Seafood, Side Dish

Cuisine: Thai

Diet: chilli, coriander, finger lime, fish sauce, garlic, ginger, lemongrass, prawns

Prep Time: 5

Cook Time: 4

Marinade Time: 10

Total Time: 19

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

2 garlic cloves
2 cm piece of fresh ginger, peeled
1 shallot, peeled and roughly chopped
1 lemongrass stalk, white and light green parts only, tougher outer leaves removed and coarsely chopped
2 red bird’s eye chillis, coarsely chopped
80 ml olive oil, or any neutral oil
Zest and juice of 1 lime
1 tablespoon fish sauce
White sugar, optional and if needed
250 g large green prawns, peeled, tails intact
Extra lime wedges to serve
½ bunch coriander, finely chopped

Instructions

To a food processor or immersion blender bowl add the garlic, ginger, shallot, lemongrass and chillies. Blitz until everything is finely chopped and mixed together.
2 garlic cloves, 2 cm piece of fresh ginger, 1 shallot, 1 lemongrass stalk, 2 red bird’s eye chillis
Empty the blitzed aromatics out into a large, flat bowl. Add the oil, lime juice and zest and fish sauce. Stir and taste. Adjust as needed to your taste by adding extra lime, fish sauce, or white sugar.
80 ml olive oil, Zest and juice of 1 lime, 1 tablespoon fish sauce, White sugar
Pat the prawns dry with some paper towel and then add them to the marinade. Turn to coat them evenly in the marinade and set them aside to marinate for 10-20 minutes (but no longer or the prawns could become watery).
250 g large green prawns
When ready to cook, heat a large, heavy-based frying pan over medium high heat. When hot, add the prawns AND the marinade. Quickly spread the prawns apart in a single layer so they can all cook evenly. Cook for 1-2 minutes per side depending on the size of the prawns. Prawns are cooked when they create a C shape, are plump, pink and opaque all over.
Immediately remove the prawns from the pan so they don’t continue cooking with the residual heat. If there is any marinade left in the pan, serve it as a dipping sauce. Scatter some chopped coriander over the prawns and serve them with extra lime wedges on the side.
Extra lime wedges to serve, ½ bunch coriander

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