Ingredients
- 20 peeled and deveined green (raw) prawns
- 2 tablespoons chilli bean paste (nam prik pao)
- 1 teaspoon sambal olek
- 1 lime (juice and zest)
- 2 tablespoons lite soy
- 2 cups coriander (coarsely chopped)
- 50ml extra virgin olive oil
- To taste salt flakes
Method
In a bowl, combine together the chilli bean paste, sambal olek, lime zest, olive oil and half the coriander. Mix in the prawns, coat well and set aside.
Place the wok on the wok burner and turn on to high heat. Add a splash of extra virgin olive oil and add the all the prawns, cooking and tossing well for 6 to 8 minutes. Shorten the time a little if the prawns are smaller, but do not over cook them.
Remove the wok from the wok burner and then add the lite soy, lime juice, olive oil, coriander and salt.
Toss well and serve immediately.
Tip: A carbon steel wok and charn (wok ladle) are two essentials for any serious barbecue cook with a wok burner. Use the burner on high and heat the wok before adding any oil.