Thai Barbecued Stuffed Prawns
Submitted by annabell
Jumbo prawns butterflied and stuffed with a garlic-coriander-chicken paste, then grilled on skewers until bright orange. Served with a tangy sweet-sour cucumber salad on the side.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minHere’s a Thai grilling technique that’ll make you the star of any backyard cookout.
Jumbo prawns get butterflied right through the shell, stuffed with a fragrant paste of ground chicken, garlic, coriander root, peppercorns, and fish sauce, then threaded onto bamboo skewers and grilled over medium-hot coals.
They cook in just a couple of minutes per side, turning bright orange with smoky, charred edges and a juicy, herb-packed filling.
The sweet and sour cucumber salad served alongside is the ideal cool, crunchy counterpoint.
Pro Tips
- Soak your bamboo skewers for at least 30 minutes so they don’t catch fire on the grill.
- Don’t skip the coriander roots. They have a deeper, earthier flavor than the leaves and are essential in Thai spice pastes. Look for them at Asian grocery stores.
- Thread the prawns from tail to head so they stay flat and cook evenly on the grill.
- The prawns are done when they feel firm to the touch and the shell turns bright orange. Overcooking makes them rubbery, so watch them closely.
Variations
- Swap the chicken filling for minced pork seasoned with a splash of oyster sauce.
- Broil the skewers on a sheet pan if you don’t have a grill.
- Add a squeeze of lime and sliced Thai chilies to the cucumber salad for extra punch.
Ingredients
Directions
Soak the bamboo skewers in water for at least 30 minutes.
Keep the coriander bunch tied together and rinse it in a pan of cold water by dunking it up and down to dislodge the sand.
Drain thoroughly and spin dry in a lettuce drier.
Cut off the roots, including about 1 inch of the stem above the root; chop coarsely and set aside.
To make the spice paste, pound the pepper corns in a mortar, or grind in a spice mill Add the garlic, coriander roots, sugar and salt; pound or grind into a smooth paste.
Combine the spice paste, fish sauce, coriander leaves and chicken.
Mix well.
To devein and butterfly the prawns, make a ½ inch deep cut through the shell along the back with kitchen scissors.
Pull out the black vein (the alimentary canal).
Rinse prawns under cold running water and dry thoroughly.
Starting from the tail end, thread the prawns lengthwise onto the skewers, ending at the head end.
Spread open the ½-inch deep cut and stuff with about a teaspoonful of chicken paste; smooth the surface.
Repeat with remaining prawns.
Lightly brush prawns with oil.
Grill over a medium-hot fire for 1 to 2 minutes on each side, or until they turn bright orange and feel firm to the touch.
They may also be broiled. Serve with Sweet -Sour Cucumber Salad. SWEET AND SOUR CUCUMBER SALAD: Combine the vinegar, sugar, salt and water in a small bowl; stir until sugar and salt dissolve. Put the cucumber slices in a shallow bowl, sprinkle with shrimp powder and fish sauce, then pour in the sweet vinegar to cover. Top with coriander leaves.
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