I love to serve these prawns with a simple Thai salad.
1 kg green (raw) prawns (shrimp), peeled and de-veined. You can use as much or as little seafood in this dish. NEVER PEELED AND DE-VEINED RAW PRAWNS/SHRIMP BEFORE? No worries! Check out the video tutorial below from Sydney Fish Market!
Speedy That Marinade
Juice of two limes
2 tablespoons oil of your choice. Purists use peanut oil in Thai recipes, but honestly I often just use olive oil and it still tastes awesome
2 cloves garlic, crushed
1 chilli, finely diced. You choose the variety of chilli and whether to leave the seeds in or remove them, according to how much heat you want in your meal.
Place all ingredients in a flat dish and mix with a fork to combine.
Now place your prawns into the marinade.
Mix to coat everything and leave to sit for 15 minutes before pan frying or barbecuing.
Serve with a simple Thai salad and enjoy!
How to peel and de-vein raw prawns: