Name: Tom Yum Lime leaf & coriander prawns
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon tom yum paste; 1 tablespoon lime juice; 8 small kaffir lime leaves: finely shred 4 and leave 4 whole; 1 tablespoon olive oil; handful coriander, chopped; 24 large raw prawns, peeled and deveined with tails intact; 3 tablespoon vegetable oil; 1 lime, halved

Tom Yum Lime leaf & coriander prawns

The distinct hot and sour flavour of tom yum paste really gives this prawn dish punch. It’s also great as a marinade for chicken and fish. We added fresh kaffir lime leaves to this recipe to emphasise the crushed leaves in the paste.

Ingredients

1 tablespoon tom yum paste

1 tablespoon lime juice

8 small kaffir lime leaves: finely shred 4 and leave 4 whole

1 tablespoon olive oil

handful coriander, chopped

24 large raw prawns, peeled and deveined with tails intact

3 tablespoon vegetable oil

1 lime, halved

Method

1.To make marinade, combine paste, lime juice, kaffir lime leaves, oil and coriander in bowl. Add prawns and stir well. Cover with plastic wrap and set aside for 30 minutes.

2.Preheat barbecue hotplate to high and drizzle with oil. Put marinated prawns on hotplate and cook for about 2 minutes on one side.

3.Brush prawns with leftover marinade. Turn over and cook for a further 2 minutes.

4.Squeeze lime juice over prawns and when pink, quickly turn to coat in juices. Cook for a further minute on each side.Serve immediately with finger bowls and napkins.

To devein prawns: Hold prawn firmly; squeeze and pull off head and legs. Peel off shell segments. Using knife, score along back. With tip, remove exposed digestive tract. Leave tail on for perfect finger food.
Note

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Ingredients

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