Barbecue Prawns with Cucumber Relish
30 Minutes
Rich Source of Selenium
Turn up the heat with a homemade chilli paste. Mix it with lime, coriander and cucumber for a fresh relish that goes beautifully with grilled seafood.
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  • 16 extra large green king prawns in shells, heads and tails on
  • 60ml fish sauce
  • 60ml extra virgin olive oil
  • 4 Tbsp coconut cream
  • Steamed rice, to serve
  • Coriander leaves and fried shallots, to garnish
  • Cucumber relish
  • 4 Tbsp caster sugar
  • 100ml water
  • 1 tsp white peppercorns
  • 1 clove garlic
  • 1/2 bunch coriander, leaves picked and chopped and roots cleaned
  • 1/2 tsp sea-salt flakes
  • 3 long green chillies, finely sliced
  • 2 red bullet chillies
  • 50ml fish sauce
  • Juice of 3 limes
  • 3 kaffir lime leaves, finely shredded
  • 2 Lebanese cucumbers, peeled in strips and cut into small dice (5mm)


  • To make cucumber relish, add the water and sugar to a small saucepan and put over low heat until sugar dissolves. Set aside to cool.

  • Use a mortar and pestle to ground peppercorns, then pound in the garlic and coriander roots. Add salt, grind for a couple of minutes, then add chilli and grind into a smooth paste.

  • Transfer to a bowl and stir through sugar water, fish sauce, lime juice, coriander leaves, kaffir lime leaves and cucumber. Set aside.

  • Prepare prawns one at a time (see Cook’s tip below). With a small, sharp knife, make an incision from just below the head down to tail without cutting all the way through, leaving head and tail intact and mid-section shell on. Prise open shell a little to devein the prawn. Repeat for remaining prawns.

  • Lay prawns in a flat dish and splash fish sauce over, leaving to marinate for about 10-15 minutes.

  • Preheat barbecue plate or griddle plate on medium heat. Brush each prawn with a little olive oil. Grill prawns on hot plate for about 4 minutes, basting with coconut cream. Turn over prawns and cool for another minute or so.

  • Pile prawns on steamed rice, top with cucumber relish, then garnish with shallots and coriander. Serve.