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How to make grilled tiger prawns


Granted when we were students our culinary expertise stretched no further than a bit of stir-fry but now we can try our hand at the more taxing of dishes. With that in mind we spoke to head chef Bryan Burger at Patara (pataralondon.com) about how to make the best grilled tiger prawns from their new Six Senses collaboration. It’s a tad complicated, mind but we can assure you it’s worth it.


Kaffir lime dressing

• kaffir lime leaves (1 finely chopped, 1 whole)

• 1 tsp sesame seeds

• 1/4 cup very finely chopped coriander

• 1 small bird's eye chilli (de-seeded and finely chopped)

• 1 tsp minced chilli

• 1 tsp of sesame oil

• 1 tsp sweet chilli sauce

• 1/2 tsp garlic

• 1/2 tsp ginger

• 2 Tbs brown sugar (palm sugar can also be used)

• 1/3 cup (85ml) lime juice

• 1/4 cup (65ml) lemon juice

• 1/2 cup (125ml) water

• 1/3 cup (85ml) fish sauce

• 1/4 cup (65ml) white wine vinegar

• 150 gr tiger prawns per portion

• Brown rice

• 1 tsp green curry paste

• 1 tsp coconut milk

• 50 gr kale


1. Kaffir Dressing, Mix all ingredients in a small saucepan over heat until sugar is dissolved

2. Bring to the boil, reducing to a simmer for 5 minutes

3. Remove from heat, and cool

4. Take out whole kaffir lime leaf and place in dressing bottle

5. Pour the cooled dressing into the bottle and refrigerate

6. Toss in the prawns and coat well with the dressing mix

7. Spike on to steel skewers, skewering first through the thick head-end and then through the tail of each prawn. Lining up the prawns in this way makes for even cooking on the barbecue. Cover and marinate in the fridge for up to 3 hours

8. Heat up the grill, remove the prawns from the dressing and pat dry. Place onto the hot grill and baste with dressing

9. Cook prawns for about 2 minutes on each side until cooked

(Image: Getty)


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