Karen Martini's BBQ Prawns with Relish Recipe - Better Homes & Gardens Australia
Karen Martini's barbecue prawns with cucumber relish are perfect for gatherings. Serve with steamed rice and a tasty cucumber relish for a delicious meal.
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Cooking tools:
- Saucepan
- Mortar and pestle
- Mixing bowl
- Chef's knife
- Flat dish
- Grill
- Griddle plate
- Pastry brush
- Spoon
- Measuring cup
- Stove
- Cutting board
- Paring knife
- Tongs
- Serving platter
- Rice cooker
- Pot
- Fine-mesh sieve
- Plate
- Kitchen timer
Ingredients
- 16 extra large green king prawns in shells, heads and tails on
- 60ml fish sauce
- 60ml extra virgin olive oil
- 4 Tbsp coconut cream
- Steamed rice, to serve
- Coriander leaves and fried shallots, to garnish
- Cucumber relish
- 4 Tbsp caster sugar
- 100ml water
- 1 tsp white peppercorns
- 1 clove garlic
- 1/2 bunch coriander, leaves picked and chopped and roots cleaned
- 1/2 tsp sea-salt flakes
- 3 long green chillies, finely sliced
- 2 red bullet chillies
- 50ml fish sauce
- Juice of 3 limes
- 3 kaffir lime leaves, finely shredded
- 2 Lebanese cucumbers, peeled in strips and cut into small dice (5mm)
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