California Spot Prawns with Thai Seasoning

  1. In a medium bowl, combine 2 tablespoons of the lime juice with the grapeseed oil, brown sugar, lime leaves, lemongrass, ginger and fish sauce.
  2. Add the shrimp and toss, then refrigerate for 2 hours, stirring occasionally.
  3. Meanwhile, squeeze the cucumber to remove as much liquid as possible.
  4. Transfer to a small bowl and add the yogurt, shallot, coriander, cayenne, half of the minced garlic, 1 tablespoon of the mint, 1 tablespoon of the cilantro and 1/2 teaspoon of the lime zest.
  5. Season with salt and pepper and refrigerate for 1 hour.
  6. In a medium bowl, toss the melon slices with 1/2 tablespoon of the lime juice and the remaining 1 tablespoon of mint and 1/2 teaspoon of lime zest; season with salt and pepper.
  7. Refrigerate until chilled.
  8. In another medium bowl, mash the avocados with the onion, chile and the remaining garlic, 1 tablespoon of lime juice and 2 tablespoons of cilantro.
  9. Season with salt and pepper.
  10. Preheat a grill.
  11. Drain the shrimp well.
  12. Grill over high heat, turning once, until browned, about 4 minutes.
  13. Transfer the shrimp to a platter and serve with the yogurt sauce, melon and avocado puree.

lime juice, grapeseed, light brown sugar, lime, only, fresh ginger, fish sauce, california spot prawns, cucumber, milk, shallot, ground coriander, cayenne pepper, garlic, mint, cilantro, lime zest, salt, charentais, avocados, red onion, hot chile

Taken from www.foodandwine.com/recipes/california-spot-prawns-thai-seasoning (may not work)

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