WE love prawns in our house and these ones are always great when entertaining .
Try and buy the large ones, as you wont have to clip and trim too many if they are big. Trust me I bought the small ones once and I was trimming and clipping the legs for hours !
Start with some really fresh prawns . You will need a sharp pair of scissors to trim the legs and a small sharp knife to chop the head off .
With a small sharp knife split the prawns down the middle leaving the shell intact, and not cutting all the way through.
Flatten out with the back of a knife .
Set aside while you make the sweet chilli sauce.
Add equal parts caster sugar with white vinegar and about 5 cleaned coriander roots. Place in a small saucepan, with 1 chilli , chopped and add a splash of water. cook over medium heat for about 5-7 minutes till slightly thickened and starting to become syrupy. Allow to cool completely and strain. Should taste sweet with a hint of vinegar, add fish sauce and squeeze in the juice of 1 lime to serve.
BBQ split prawns
Prep time 20 mins
Cooking time- 10 mins
1 kg green prawns
1/3 cup sugar
1/3 cup white vinegar
5 coriander roots, cleaned and bruised, extra leaves to serve
1 red or green chilli, finely chopped
1 tsp fish sauce
¼ cup lime juice
1 Remove heads from prawns with a small knife. Trim legs with kitchen scissors. With a small sharp knife split in half lengthways not quite all the way through. Lay prawn on a flat surface shell side up. Using the palm of your hand, or the flat blade of a large knife , press prawn flat.
2 Preheat BBQ flat plate to high and cook, flesh side down for 2 minutes, turn and cook for 1 minute. Remove onto a platter and drizzle with sauce.
3 To make sauce- cook sugar and vinegar in a small saucepan for 5-7 minutes till syrupy, add chillies and cook for 3 minutes more. Remove from heat and add fish sauce and lime juice. Drizzle over prawns. Serve with extra limes and coriander .