Coriander peppercorn and lime prawns with zesty fresh coriander and lime dressing
It was Summer when the BBQ was flashed up, and at every opportunity possible. The family favourite definitely the zesty prawns. Serves 4
- Mar 24th 2011
- 0 comment
Tags: Recipes , BBQ, Christmas, Healthy Eating, Appetisers & Snacks, Gluten-Free, Seafood
Tools: Blenders
Ingredients
- 12 large green king prawns , peeled, cleaned, tail left on or 4 thick fillets flake, cut into long thick pieces
- 1 tbs olive oil
- 2 cloves garlic, crushed
- Salt flakes
- 1 small bunch coriander leaves
- ½ small bunch flat leaf parsley leaves
- ½ bunch chives, roughly chopped
- 6cm ginger, peeled, roughly sliced
- 1 tsp fresh green peppercorns juice and thickly peeled rind strips of 1 lemon and lime
- 100ml olive oil
Method
- Thread each prawn (or fish piece) onto a wooden skewer (soak skewers in water for 20 minutes before threading), flattening the prawn out. Smear with a little olive oil, garlic and salt.
- Place about half of the coriander, parsley and chives into the blender jug. Cover and select the speed 2 (Chop). Pulse for 6 seconds. Add the remaining herbs, ginger, peppercorns, citrus peels and 2 tbs each of the lemon and lime juice. Pulse to a lightly chunky sauce.
- Smear the prawns (or fish) on both sides with some of the sauce. Heat a flat plated grill or BBQ until hot. Drizzle the prawns with a little of the oil. Cook until golden brown and cooked through turning once only.
- Add the remaining citrus juices and oil to the blender, cover and pulse to a thin consistency.
- Serve the prawns on a bed of garden greens and drizzle with the sauce.
Tips
- Soak the skewers in cold water to prevent burning.
- Only use green/ raw prawns.
Tags: Recipes , BBQ, Christmas, Healthy Eating, Appetisers & Snacks, Gluten-Free, Seafood
Tools: Blenders
