Ingredients
1kg uncooked tiger prawns, peeled and de-veined, tails intact
juice of 2 limes
2 limes, halved
extra lime quarters and crusty bread, to serve
FOR THE THAI DIPPING SAUCE
2 garlic cloves, crushed
2 tbsp fish sauce
3 tbsp lime juice
2 tbsp brown sugar
½ small red onion, finely diced
1 long red chilli, finely chopped
1 long green chilli, finely chopped
1 tbsp chopped coriander
1 tbsp chopped mint
1cm piece ginger, finely grated
Method
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Place the prawns in a large bowl, add the lime juice and some seasoning. Toss to coat the prawns evenly. Cover the bowl with cling film and chill for 15-30 mins in the fridge.
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To make the dipping sauce, combine all the ingredients in a small bowl. 3 Heat a barbecue or griddle pan to medium-hot. Add the lime halves, cut-side down, and chargrill for 2 mins until caramelised, then remove and set aside. Add the prawns and cook for 3 mins, then turn them over and cook for 1-2 mins or until they turn pink and are just cooked through, squeezing the caramelised lime halves over them as they cook.
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Serve the prawns warm with the dipping sauce. Squeeze over some extra lime juice and accompany with crusty bread.
