- serves 2-3 people
- preparation 15 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 5-6 large prawns
- 2 long red chillies , roughly torn with seeds
- 1 coriander root, roughly torn
- 2 cloves garlic, microplaned
- 1 tbsp palm sugar, microplaned
- 2 tbsp fish sauce
- 2 tbsp lime juice
- Chili and garlic paste
- Olive oil
Instructions
- Peel prawns, leaving the tail and head on. Use a sharp knife to make an incision down the back and devein the prawn. Coat the prawns in chili and garlic paste.
- Place a grill pan with olive oil on a high heat, ensure the pan is hot before adding your prawns to prevent them from stewing. Cook the prawns for approximately 2 minutes on each side or until they appear glassy in the middle.
- Use a mortar and pestle to pound together chillies, coriander root and garlic. Add palm sugar, fish sauce and lime juice; continue to combine until it forms a sauce.
- Serve cooked prawns with nam jim sauce.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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