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12 large raw tiger prawns, peeled and deveined, heads and tails intact
Marinade:
1 long red chilli, finely chopped
2 tbsp finely chopped coriander (cilantro) leaves
2 tbsp finely chopped mint leaves
1 garlic clove, finely grated
2 tsp fish sauce
1/4 tsp sweet paprika
juice of 1 lime
1 tsp sea salt
1 tbsp vegetable oil, plus extra for brushing
Mix marinade ingredients in a bowl. Transfer half the marinade to a small serving bowl – you’ll use this at the end to dress the cooked prawns. Set aside.
Place the prawns on a large tray. With the remaining half of the marinade, drizzle it over the prawns. Pop the tray back into the fridge and leave to marinate until you’re ready to grill.
Heat a BBQ grill plate on high and brush with oil. Grill the prawns 2-3 minutes each side or until cooked through. Transfer to a serving platter and drizzle over the reserved marinade.
– This recipe was made using the Panasonic Prime+ Premium 3-door refrigerator NR-CW530.
– We used the Prime Fresh drawer to keep the lamb shoulder in a soft-frozen state.
– For the marinating, we used the Quick Cool function in the Prime Freeze drawer to marinate the meat faster (this took just 15 minutes instead of overnight).
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