Grilled Prawns with a Thai Peanut Sauce

Peter doesn’t eat meat so focuses on veggie and fish based starters and main courses. Both my sons love prawns and this dish works all year round.


Serves: 4

Prawns/ Shrimps
  • 1½ lbs large prawns, peeled and de-veined
  • 2 tablespoons turmeric
  • ½ teaspoon ground black pepper
  • Two garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 80ml unsweetened coconut cream

Peanut Sauce

Serves 15 but can be refridgerated for up to 7 days.

  • 1 tablespoon ginger
  • 3 cloves garlic, minced


Mix the prawns with the tumeric, pepper, garlic, coriander and coconut cream above in a medium sized bowl, covering the prawns thoroughly. Pan fry or thread onto bamboo or metal skewers and cook on a griddle.

For the sauce mix the peanut butter, coconut milk, water, lime, fish sauce, ginger and garlic together and serve.

grilled prawns with a Thai sauce-Honest Mum

prawns-Honest Mum

prawns with rice-Honest Mum

We made 1 cup/ 125g of white basmati rice (double the water) to serve with and cook this first.

prawns with rice-Honest Mum


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43 Responses

  1. Steph @MisplacedBrit

    Ooh that looks absolutely delicious! My kids are crazy about prawns and peanut sauce… Never had them together! …It’s always chicken satay.
    I’m going to have to start tagging you in the insta pics when I’m making your recipes 🙂

  2. Jenny

    If my son wasn’t allergic to peanuts this would be going on the table tonight. Sounds delicious. I love anything thai…. yummy. Thanks for hosting.

  3. Mel

    I don’t really eat prawns, but I love peanuts and that sauce is right up my street! You are really precise with your ingredients, guys! 118 ml coconut milk… what happens if you use 119ml? hihi x


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