Goong Phao (Grilled Prawns with Thai Seafood Dipping Sauce)
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Ingredients
- 500 g raw tiger prawns, shell-on
- 4 garlic cloves
- 3 fresh red chillies
- 3 tbsp fish sauce
- 2 fresh lime
- 1 tbsp palm sugar
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 93 kcal
- Protein
- 13.9 g
- Carbohydrate
- 6.8 g
- of which sugars
- 4.9 g
- Fat
- 0.7 g
- of which saturates
- 0.1 g
- Fibre
- 1.3 g
- Salt
- 3.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Butterfly the prawns by slicing along the back, leaving the shells on.
- 2
Crush the garlic and chillies and mix with the fish sauce, lime juice and palm sugar to make the dipping sauce.
- 3
Heat a griddle pan or barbecue to a high heat and grill the prawns for 2 to 3 minutes each side until the shells turn bright pink and the flesh is opaque all the way through.
- 4
Scatter with fresh coriander.
- 5
Serve immediately with the dipping sauce and sticky rice.
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