Quick, garden-ready BBQ prawns infused with Broighter Gold's Thai-infused rapeseed oil - smoky, citrusy, and ready in under 20 minutes.
INGREDIENTS
• 500 grams raw king prawns, peeled and deveined
• 3 tablespoons Broighter Gold Thai Infused Rapeseed Oil
• 3 garlic cloves, finely minced
• 1 tablespoons fresh ginger, grated
• 1 red chilli, finely sliced
• 1 lime, zested and juiced
• 1 tablespoons fish sauce
• 1 teaspoons soft brown sugar
• 2 tablespoons fresh coriander, chopped
• 2 spring onions, sliced
• 8 wooden or metal skewers
STEPS
1. Make the marinade: In a bowl, whisk together 3 tablespoons Broighter Gold Thai Infused Rapeseed Oil, 3 garlic cloves, finely minced, 1 tablespoons fresh ginger, grated, 1 red chilli, finely sliced, the lime zest and juice from 1 lime, zested and juiced, 1 tablespoons fish sauce, and 1 teaspoons soft brown sugar until combined.
2. Marinate the prawns: Add 500 grams raw king prawns, peeled and deveined to the marinade, toss to coat well, cover and chill in the fridge.
3. Skewer the prawns: Thread the marinated prawns onto 8 wooden or metal skewers, leaving a little space between each for even cooking.
4. Fire up the BBQ: Heat your BBQ or grill pan to medium-high heat until it's nicely hot and ready for searing.
5. Grill the prawns: Cook the skewers for 2-3 minutes per side, until the prawns turn pink and opaque with a light char.
6. Garnish and serve: Remove from the skewers if you like, scatter over 2 tablespoons fresh coriander, chopped and 2 spring onions, sliced, and serve immediately with extra lime wedges.
NOTES
For an extra glossy finish on camera, brush the prawns with a little extra Thai Oil straight off the grill. Serve over rice noodles or in lettuce cups for a light summer sharing plate.
