OVERVIEW
These beautiful, sustainably sourced shell-on tiger prawns are dressed in a classic Thai sauce known as nam pla prik. Traditionally, this is used as a dipping sauce, but it works just as well as a marinade and dressing.
MAKE THE DRESSING
First make the dressing. In a Cast Iron Sauce Pot, melt the palm sugar, add the fish sauce, lime juice, water and lime leaves, and simmer for 2 minutes. Remove from the heat. Once cooled add the garlic and chillies. This can be made far in advance.
SET UP YOUR EGG
Set up your EGG for direct cooking using the EGGspander System, with a ConvEGGtor Basket in place, topped with a Half Moon Cast Iron Plancha Griddle one side. Target temperature is 200°C.
GRILL THE PRAWNS
Place the prawns on the hot plancha and use a Basting Brush to apply the sauce. Turn the prawns and continue to baste until cooked through. Serve on a sharing plate and finish with more of the sauce. Garnish with the coriander leaves, spring onions and lime wedges.
