Thai – Prawns with Lime – Garlic – Chilli – Coriander – Vinaigrette
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 600 g prawn (s), raw, with shell
- 3 tablespoon soy sauce, light
- 0.5 teaspoon ½ pepper, black, ground
- 4 large clove (s) garlic, chopped
- 5 chili peppers (long-red Thai chili peppers), pitted and chopped
- 5 stalks coriander green
- 1 coriander - root, scraped and chopped
- 5 tablespoon lime juice, freshly squeezed
- 1 ½ tablespoon palm sugar, crushed
- 4 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Prepare the prawns. Sever the head and remove the intestines. Leave your tail on your body. Rinse the prawns, pat dry and marinate in the refrigerator for approx. 20 minutes with the soy sauce and pepper. In the meantime, pluck the leaves off the coriander and chop the stalks. Crush the coriander root, the coriander stalks, garlic and chili peppers in a mortar and grate. Mix the lime juice, palm sugar and fish sauce in a bowl. Add the ground paste and mix everything well. Heat the oil in a wok or pan over medium temperature. Fry the prawns without the marinade for about 3 minutes until they are red. Arrange the prawns on a preheated platter, drizzle with part of the vinaigrette and serve sprinkled with the coriander leaves. Serve the rest of the vinaigrette separately for everyone at the table to regulate the sharpness and aroma.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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