Chilli Prawns With Coriander Lemon Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Put these on wooden squewers and BBQ for great party appetizers or serve with rice as a main meal. Dressing and prawns can be made a day ahead, but keep seperate. Toss prawns in the dressing just before cooking. Taken from Australian Women's Weekly Dec 2006 magazine. Ingredients:
4 1/2 lbs large raw shrimp, tails on |
1/4 cup fresh coriander, roughly chopped (cilantro) |
1/3 cup lime juice |
1/3 cup lemon juice |
1 fresh lemon rind, grated (optional) |
1/2 cup olive oil |
2 garlic cloves, crushed |
2 teaspoons sugar |
2 teaspoons salt |
3 teaspoons chili paste or 4 small red chilies, finely chopped |
Directions:
1. Dressing: Combine all dressing ingredients, but reserve 1/2 the dressing in a seperate bowl (to use as the dipping sauce.).
2. If prawns have haven't been deveined: cut down the back and pull out the black vein. You might need to rinse them.
3. Place prawns in a large bowl with the remaining 1/2 of the dressing. Stir lightly and let marinade for no more than 5 minutes.
4. Fry up prawns or put on the BBQ until pink, (about 2 minutes on each side).
5. Serve the prawns with the dressing on the side (as a dipping sauce) or spooned over. Scatter over the chopped coriander.
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