Grilled King Prawns with Thai herbs

Fresh green stalks of lemongrass and a cross-section showing the interior layers.

These grilled king prawns with Thai herbs is a delicious and savory dish that uses fresh prawns marinated in a tasty mix of garlic, coriander, and savory Thai flavours. The prawns are grilled to perfection, with their shells still intact, to lock in all the delicious flavours with a slightly smoky and the charred taste of the grill and are served with your favourite Tickle Me Nam Chim Everything Dressing.

Cooked King Prawn with shell and head intact, positioned on a black background.
Fresh green mint leaves on a white background.

ingredients

ingredients

Two lemon wedges with bright yellow rinds and juicy, translucent pulp.

the prawns:

6 large king prawns with shells on 

for the marinade:

2 tablespoons oyster sauce

1 ½ tablespoons fish sauce

1 ½ tablespoons minced garlic

1 tablespoon chopped lemongrass 

1 tablespoons chopped coriander roots

1 teaspoon ground black pepper

1 ½ tablespoons of raw sugar

for the cucumber salad: 

2 Lebanese cucumbers, peeled into long thin strips

2 green onions, thinly sliced diagonally

Half a medium size red onion, sliced into thin strips

1/2 cup coriander of leaves

1/3 cup of mint leaves

for for dressing the salad: the

Choose your favourite Tickle Me Thai Sauce NAM CHIM Everything Dressing!!

Cooked King Prawn with orange shell, black eyes, and curled tail.
Fresh cilantro herb with green leaves on a black background.
Three bottles of Thai sauce labeled 'Tickle Me.' The left bottle is extra spicy, the middle is regular, and the right is mild with no chili. Each bottle contains 200 ml and features a cartoon clown face with a white headdress, yellow hair, and a wide-open mouth, with different labels for spicy, regular, and mild versions.

method

Wash your king prawns in cold water, dry on paper towel, and place them in a shallow bowl.

Close-up of a Cooked King Prawn cooked shrimp with its shell and head still attached, set against a black background.

1

2

Mix together in a small bowl the fish sauce, sugar, oyster sauce, garlic, lemongrass, coriander root and black pepper. Whisk until the sugar dissolves.

Close-up of a whole bulb of garlic with a clove peeled and separated on the side.
Fresh sliced and whole celery stalks with leaves.

Taste the marinade and adjust as needed, airing on the saltier side as some flavors will dissolve while grilling.

3

Pour most of the sauce over the prawns (keep some aside to top the bedding salad). Cover the prawns and leave to marinate in the refrigerator for 1 hour. 

Flip the prawns over half way through to coat evenly in the marinade. 

4

Bring the prawns out of the fridge to get them to room temperature 30 minutes before grilling.

A stylized, cartoonish representation of a cheerful, fierce lion's face with a yellow mane, green details, and a wide red mouth showing sharp teeth.

5

Cooked shrimp with orange shell and black eyes.

Heat your barbecue plate over a high heat until hot. Lightly grease the plate. 

6

7

Cook the prawns, tossing them for 2 to 3 minutes or until pink. 

Transfer to a plate and cover to keep warm.

Whole red onion with a sliced half revealing concentric rings inside.
Close-up of a cucumber with green skin and small bumps.
A large cucumber with a bumpy, textured skin.

8

Place cucumber, onions, coriander and mint leaves into a bowl. Pour over the extra marinade and toss to combine. 

A bowl of grilled King Prawn salad with cherry tomatoes, cucumbers, red onions, and herbs, accompanied by a bowl of dipping sauce with chopped chili, garlic, and oil, and two lemon halves and NAM CHIM Everything Dressing

Arrange the cucumber salad on serving plates. Top with the prawns and serve with side dipping dishes of your favourite Tickle Me Nam Chim Everything Dressing. Yum!! 

Close-up of fresh green mint leaves.
Illustration of a fierce, stylized lion's head with a green face, white mane, and a wide-open mouth showing red tongue and teeth.