Ingredients30 m servings 203 cals
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the shrimp on the hot grill until they are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes. Arrange the prawns on a serving platter.
- Heat the oil in a skillet over medium heat. Fry the garlic in the hot oil until brown, 7 to 10 minutes. Remove from heat and stir the lemon grass, chile peppers, shallot, lime leaves, fish sauce, lime juice, and chilli paste into the garlic; toss to combine. Spoon the sauce over the prawns. Garnish with the mint to serve.
Per Serving: 203 calories; 8.6 g fat; 13.2 g carbohydrates; 20.5 g protein; 173 mg cholesterol; 512 mg sodium. Full nutrition
ReviewsRead all reviews 3
Good recipe but needs to be tweaked...Made this with scallops instead of prawns which shouldn't matter overall. Thought the heat was good actually added more Thai peppers than the recipe called...
Needed the Sauce recipe only, and it is very good! I don't like extreme heat in a recipe, so I substituted 1/4 Cup mild chili powder for the dried red chilis & it was still very spicy but not to...