My cousin, who is a real foodie, recently had a fabulous birthday party with lots of guests and lots of delicious pass-around food. She served these prawns, prepared by her daughter who works for a high-class caterer in Sydney. They were served piping hot straight off the barbie and were seriously finger licking good!
Prawns
| 1 kg | King prawn, raw peeled tails (Main) |
| 4 | Kaffir lime leaves, fresh |
| 1 cup | Mint leaves, freshly picked |
| 2 Tbsp | Fresh lime juice |
| 2 Tbsp | Lime zest, finely grated |
| 2 Tbsp | Garlic, finely grated |
| 2 Tbsp | Red chillies, fresh, finely chopped |
| ½ cup | Coriander leaves, picked |
Wasabi dipping sauce
| 1 Tbsp | Wasabi paste |
| ⅓ cup | Sour cream |
| ⅔ cup | Mayonnaise |
| 2 tsp | Lemon juice |
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Directions
To make the prawns
- Drain prawns in a colander and pat dry with paper towels to remove excess moisture.
- Finely slice kaffir lime leaves and mint then mix with lime juice, zest, garlic and chilli. Add prawns and season with salt and freshly ground white pepper.
- Marinate overnight or as long as possible in the fridge.
- Cook quickly on a high heat on the barbecue and serve with wasabi dipping sauce, below.
To make the dipping sauce
Mix all ingredients together. Season with salt and freshly ground white pepper and chill to serve.
