BBQ Prawns with Nam Jim Dressing

10 minutes prep.

3-5 minutes cooking

Serves Serves 4 as a light meal or starter

Ingredients

  • ½ large cucumber, thinly sliced
  • ½ bulb fennel, trimmed and thinly sliced, fronds reserved
  • 1 spring onion, trimmed and thinly sliced
  • ½ large red chilli, very finely sliced lengthways
  • small handful mint leaves
  • small handful coriander leaves
  • 12 large raw king prawns, peeled and deveined, with tails intact
  • 1 tablespoon vegetable oil
  • salt and pepper
  • lime halves, to garnish
Nam jim dressing
  • 1 clove garlic, chopped
  • ½ bunch coriander, leaves picked and chopped
  • 1 large green chilli, seeded and chopped
  • 4 teaspoons chopped galangal
  • 2 tablespoons shaved palm sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2/3 cup (160 ml) vegetable oil

Method

  1. For the nam jim dressing, combine all the ingredients in a food processor or blender and process until smooth then set aside.
  2. Combine the cucumber, fennel, fennel fronds, spring onion and chili in a bowl, then add the herbs and toss together gently.
  3. In a large bowl, toss the prawns with the vegetable oil to coat then season with salt and pepper.
  4. Preheat the barbecue to its hottest setting or a chargrill plate over high heat. Grill the prawns for 3 minutes or until just cooked through, turning once. Remove from the heat, transfer to a large platter and season with pepper.
  5. Divide the salad among individual bowls and place on the table. Serve the prawns with lime halves to squeeze over, and the nam jim dressing on the side.
RECIPES

BBQ Prawns with Nam Jim Dressing

10 minutes prep.

3-5 minutes cooking

Serves Serves 4 as a light meal or starter

Ingredients
Method

Ingredients

  • ½ large cucumber, thinly sliced
  • ½ bulb fennel, trimmed and thinly sliced, fronds reserved
  • 1 spring onion, trimmed and thinly sliced
  • ½ large red chilli, very finely sliced lengthways
  • small handful mint leaves
  • small handful coriander leaves
  • 12 large raw king prawns, peeled and deveined, with tails intact
  • 1 tablespoon vegetable oil
  • salt and pepper
  • lime halves, to garnish
Nam jim dressing
  • 1 clove garlic, chopped
  • ½ bunch coriander, leaves picked and chopped
  • 1 large green chilli, seeded and chopped
  • 4 teaspoons chopped galangal
  • 2 tablespoons shaved palm sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2/3 cup (160 ml) vegetable oil

Method

  1. For the nam jim dressing, combine all the ingredients in a food processor or blender and process until smooth then set aside.
  2. Combine the cucumber, fennel, fennel fronds, spring onion and chili in a bowl, then add the herbs and toss together gently.
  3. In a large bowl, toss the prawns with the vegetable oil to coat then season with salt and pepper.
  4. Preheat the barbecue to its hottest setting or a chargrill plate over high heat. Grill the prawns for 3 minutes or until just cooked through, turning once. Remove from the heat, transfer to a large platter and season with pepper.
  5. Divide the salad among individual bowls and place on the table. Serve the prawns with lime halves to squeeze over, and the nam jim dressing on the side.
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