Thai pepper garlic prawns recipe

• 1 bunch coriander (cilantro)
• 4 garlic cloves, chopped
• 1 tbsp white peppercorns
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 16 raw large prawns (shrimp), peeled and deveined, leaving the tails intact
• 1 cup vegetable oil, for cooking
• 1 handful lime wedges, to serve

1. Cut about 3-4 cm (1 1/4-1 1/2 in) from the root end of the coriander.
2. Rinse the roots, then finely chop and put into a mortar.
3. Roughly chop the coriander leaves and set aside.
4. Add the garlic and peppercorns to the coriander roots and, using a pestle, pound to a paste.
5. Tip the paste into a bowl.
6. Stir in the brown sugar and fish sauce.
7. Add the prawns and toss to coat with the paste.
8. Set aside at room temperature for 30 minutes or cover and refrigerate for 3-6 hours.
9. Remove the prawns from the fridge 30 minutes before cooking.
10. Heat the barbecue hotplate to high.
11. Drizzle the vegetable oil over the hotplate to grease.
12. Add the prawns and cook for 2 minutes each side, until pink, curled up and aromatic.
13. Serve with the reserved chopped coriander leaves sprinkled over and the lime wedges on the side.

coriander, garlic, brown sugar, fish sauce, prawns, vegetable oil, handful lime wedges

Taken from www.lovefood.com/guide/recipes/15605/thai-pepper-garlic-prawns-recipe (may not work)