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Grilled Prawns With Fresh Coriander And Ginger Sauce

These prawns also cook wonderfully on a barbecue and can be served as an elegant cold buffet dish or as a quick and easy lunch.

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Ingredients

450g/1lb fresh raw prawns, peeled and deveined (See Tip)

FOR THE MARINADE

1 tbsp light soy sauce
1 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil

FOR THE SAUCE

2 tbsp finely chopped fresh coriander 2 tsp white rice vinegar
1 tsp finely chopped fresh root ginger

Details

Serves: 3


Method

Preheat the grill and pat the prawns dry on kitchen paper. Combine the marinade ingredients, add the prawns and set aside for 10 minutes. Mix together the sauce ingredients. Lay the prawns on a baking tray, grill for 3 minutes on one side, then for 2 minutes on the other side. Serve with the sauce.

TIP:- To peel prawns: first twist off the head and pull off the tail, then peel off the body shell and tiny legs. To devein: using a small sharp knife, partially split the prawns lengthways and remove the fine digestive cord.

Nutrition notes per serving for two:-
115 calories, Protein 20g, Carbohydrate 1g, Fat 3g, Saturated fat 1g, Fibre none, Added sugar none, Salt 3.50g.

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