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| | Ingredients | | | The prawns
1kg raw prawns
¼ cup extra virgin olive oil
1 lemongrass stalk, chopped
lime halves, to serve
2 tbsp chopped mint, to serve
Caramel sauce
½ cup caster sugar
¼ cup brown sugar
1 long red chilli, finely sliced
1 tbsp grated ginger
Juice of 1 lime
2 tsp fish sauce
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BBQ prawns with lime sauce
Instructions
To prepare prawns, remove heads with a small knife. Trim legs with kitchen scissors. Using a small, sharp knife, split prawns in half lengthways, not quite all the way through.
Finishing by removing intestinal tracts. Lay prawns on a flat surface, shell side up. Using your fingers, press prawns flat.
Mix together oil and lemongrass in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 30 mins, to marinate.
To make the caramel sauce, heat both sugars and 1 tbsp water in a small pan on low for 2-3 minutes, or until sugar has melted.
Add chilli and ginger. Increase heat to medium. Simmer for 5-7 minutes, without stirring, or until caramelised. Remove from heat.
Carefully add juice and fish sauce as mixture may spit. Swirl to combine. Return to low heat and simmer for 1 minute, or until combined.
Meanwhile, preheat barbecue or chargrill on high. Cook prawns, flesh side down for 2 minutes, turn and cook for 1 minute.
Serve with sauce, lime and mint.
Thanks to Coles for this Australia Day recipe.
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