4
15 mins
BBQ Grilled Prawns with Peach Sauce
Ingredients
- 825g can SPC Peach in Mango Nectar, drained, retaining 1/2 cup juice
- 1/4 cup coriander leaves
- 1 small red onion, chopped
- finely grated zest and juice 1 lime
- 2 tbsp fish sauce
- 1 tbsp siracha (hot chilli sauce)
- 1 small red chilli, chopped
- 1 garlic clove, chopped
- 2 tbsp coconut milk (optional)
- 1kg green prawns, peeled, tails on
- bamboo skewers, soaked
- 2 tbsp vegetable oil
Method
- Combine peaches, coriander leaves, onion, lime zest and juice, fish sauce, siracha, chilli and garlic in a large jug (or food processor).
- Using a hand blender (or a food processor), blitz all ingredients together until well blended. Taste and adjust seasonings. At this stage add a little coconut milk if liked for a creamier end result.
- Meanwhile, thread 3-4 each prawns lengthwise onto a skewer. Heat a chargrill on high. Brush prawns with oil and chargrill 3-4 minutes, turning until cooked through. Serve with peach sauce for dipping.Tip: Store any leftovers in the fridge in an airtight container for up to 5 days.
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