Barbecue king prawns

Tam West

My cousin, who is a real foodie, recently had a fabulous birthday party with lots of guests and lots of delicious pass-around food. She served these prawns, prepared by her daughter who works for a high-class caterer in Sydney. They were served piping hot straight off the barbie and were seriously finger licking good!

Prawns

1 kg	King prawn, raw peeled tails (Main)
4	Kaffir lime leaves, fresh
1 cup	Mint leaves, freshly picked
2 Tbsp	Fresh lime juice
2 Tbsp	Lime zest, finely grated
2 Tbsp	Garlic, finely grated
2 Tbsp	Red chillies, fresh, finely chopped
½ cup	Coriander leaves, picked

Wasabi dipping sauce

1 Tbsp	Wasabi paste
⅓ cup	Sour cream
⅔ cup	Mayonnaise
2 tsp	Lemon juice

Directions

To make the prawns

1. Drain prawns in a colander and pat dry with paper towels to remove excess moisture.
2. Finely slice kaffir lime leaves and mint then mix with lime juice, zest, garlic and chilli. Add prawns and season with salt and freshly ground white pepper.
3. Marinate overnight or as long as possible in the fridge.
4. Cook quickly on a high heat on the barbecue and serve with wasabi dipping sauce, below.

To make the dipping sauce

Mix all ingredients together. Season with salt and freshly ground white pepper and chill to serve.

More party nibbles from Geoff

• Chilli chips and chipotle mayo
• Beer glazed pork belly