Grilled Prawns with Lemongrass
Serves
4
Total Time
35mins
Calories
298
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!
- Coriander14 gleaves of, chopped
- Prawn250 gshelled, deveined
- Black pepper2 pinchesfreshly cracked
- Lime1juice of
- Lime1cut into wedges
- Thai green curry paste60 g
- Extra virgin olive oil20 g
- Pink himalayan salt flakes2 pinches
- Golden caster sugar1 teaspoon
- White riceas neededsteamed
Ingredients
- 1. Pre-heat oven (grill function) to 220°C
- 2. Line a clean baking sheet with parchment paper then set aside
- 3. Place a sheet of foil on the bench
- 4. Place a smaller sheet of baking paper on top. This will form your parcel
- 5. Add Thai green curry paste and extra virgin olive oil to the TM5 bowl
- 6. Blend with MC on - 10 sec, speed 6
- 7. Scrape down sides of TM5 bowl
- 8. Add coriander leaves and shrimp to the TM5 bowl
- 9. Stir to combine - 4 sec, reverse gentle stir
- 10. Pour shrimp mixture onto the baking paper
- 11. Wrap it up into a parcel, ensuring the foil is on the outside
- 12. Place onto lined baking tray and into the oven for 20 minutes, or until shrimp is cooked
- 13. Add pink Himalayan salt flakes, black pepper, golden caster sugar and lime juice to a clean small bowl
- 14. Stir well
- 15. Serve with steamed rice, lime wedges, and the sauce on the side
Method
Make this recipe in the Fresco Recipes App
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