Recipes > Lemon-Coriander Prawns
Grilled prawns served with a lemon-coriander dressing that's so good you'll want to drink it.
Divina Chik
- Serves: 4 to 6
- Active Time: 40 mins
- Total Time: 1 hr 10 mins
- Views: 68,897
- Success Rating: 92% (?)
Steps
Step 1: Preparing the Marinade
- 3 garlic cloves
- 1 tsp sea salt
- 1/2 cup cilantro
- 1/2 cup lemon juice
- 1/4 cup thin-rind orange marmalade
- 1/8 cup grapeseed or vegetable oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ground coriander
- freshly ground black pepper (to taste)
- 1/2 tsp dried red chili flakes
- 1 lb large prawns (about 16 to 20)
Method
To start the marinade, first remove the germ from the garlic (if applicable) and roughly chop. Add the salt and continue to chop until you reach a paste-like consistency. Transfer the garlic to a bowl.
Add the orange marmalade, honey, soy sauce, oil, chili flakes, ground coriander and some freshly ground pepper. Add the fresh lemon juice and whisk everything together. Set aside while you chop the cilantro. Transfer the chopped cilantro to the marinade and whisk again.
Measure out and reserve 1/2 cup of the marinade, which will be used later as a dipping sauce.
To marinate the prawns, first make sure they are cleaned and deveined (leave the tails on for nicer presentation). Add them to the marinade and toss gently to coat. Cover and place into the refrigerator for about 30 minutes.
Toss the prawns at least once while they are marinating to ensure they aree evenly coated.
Step 2: Cooking the Prawns
- 3 tbsp grapeseed oil (or vegetable oil)
Method
To cook the prawns, remove them from the marinade and place onto paper towels. Gently pat them dry to remove the excess moisture. Discard the marinade.
If you are going to barbeque the prawns, place them onto skewers (pre-soaked in water). If cooking in a pan, preheat it over medium-high heat. Once the pan is nice and hot, dip a piece of paper towel into a bit of oil and lightly coat the pan.
Place the prawns into the pan. If using a grill pan, press down on them slightly so they form nice grill marks. Let them cook for a minute or so per side.
If you are unsure if the prawns are fully cooked, simply cut through the thickest part of one of them. If it’s white all the way through, they are done.
To serve the prawns, garnish a plate with a few sprigs of cilantro and fill a small ramekin with some of the reserved dipping sauce. Serve immediately.
Chef's Notes
- by Divina Chik
- •
- June 24, 2008
Prawns are used in this recipe. Just use large shrimp if that is what is available in your area.
These fresh flavors of this marinade also go very well with chicken, pork, beef and seafood. The marinade can also be used as a refreshing vinaigrette.
42 Comments
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Rouxbe Staff
Unbelievable! I actually almost drank the marinade when the prawns were gone. Just great flavour. -
The dipping sauce is fantastic. Made these the other day and really liked them. -
It seemed 2 Tbsps of soy sauce for the marinade was a lot but because the comments were so great, I decided to follow the recipe exactly. Everyone agreed they were it a bit too salty so I was disappointed that I hadn't followed my first instincts to reduce to 1 Tbsp. We tend to decrease salt on most foods - just a personal preference I guess. -
Rouxbe Staff
Hi Liz. I do agree that the marinade is pretty salty, but I think I just really dig salt myself. It probably could do with a reduction. I will be making this sauce again soon, so I'll try it with half the soy sauce as you recommend. Again, I loved it with lots of salt, I'll probably drink even more with less salt...
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I imagine the type of soy sauce used will impact its flavor and the saltiness of it. I know that Japanese and Filipino soy sauces tend to be milder and/or sweeter compared to Chinese or Korean. -
My apologies for not specifying the type of soy sauce used. Japanese soy sauce was used in this recipe. -
I used a light soy sauce made in China so that could very well have impacted the result as it is very salty. I will try again using a Japanese soy sauce. Thanks for the feedback.
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Did you know, that light soy sauce is saltier than dark... Hmmmm. :) -
I was some time ago seen a lady on tv, that was making a recipe in which she used two ligh and dark soy sauce, and she explained that one was for give flavor and the other for color, but I didn't got it which one is which. Does anybody? -
Light and dark both add flavor so I'm not really sure what she was trying to suggest. -
Light soy sauce is used for seasoning but it also adds flavor. It does not affect the color of the dish. Light soy sauce is made from the first pressing of the soybeans and referred to as "first soy sauce" or premium light soy sauce. This type of soy sauce is sold as premium because the flavor of the first pressing is considered superior. Dark soy sauce adds both flavor and color. It is aged longer and contains molasses to give its distinctive appearance. The flavor of this variety develops with heat so it is mainly used for cooking. It has a richer, slightly sweeter, less salty flavor. In Chinese cooking, one of the two types, or a mixture of both, is used to achieve a particular flavor and color for the dish. These are only two varieties of Chinese soy sauce. There are many other types and classifications of soy from other Asian countries such as Japan, Malaysia, Indonesia, Singapore, Korean, Taiwan, Vietnam, Philippines and even Hawaii.
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I have now a more clear vision of it. Thank you very much.
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Hi: I am making this for dinner tonight and I just noticed that the printed recipe calls for RED PEPPER flakes and the video says CHILI Flakes. I will go with the red pepper, which aren't as hot, but which one is the correct one (for next time)? It looks delicious....
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Rouxbe Staff
Hi Judi, The recipe has just been updated to be more clear. Use the hot red chili flakes. They give this recipe just a bit of heat. Use more or less to your liking. -
This turned out to be a real winner and the sauce is fabulous, but had enough heat with even the red pepper flakes. I actually managed to get the garlic ALMOST to the same state as in the video so a great learning experience. I will do this meal again. Thanks.
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Hi My name is Jackie and I'm writing to you about the Red Chili Flakes, I can get crused red pepper flakes but I can't find Red Chili Flakes, what type of grocery stores would I most likely find Red Chili Flakes. e-mail at meyers_97@hotmail.com.
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There are many names for this ingredient. I think you are fine to use your "crushed red pepper flakes". I used crushed chili flakes and I believe they are the same thing. I have bought red chili flakes before and they were basically the same thing as the chili flakes that I had used in the past. They are the kind that come in a shaker in a pizza restaurant, which are usually just a mix of various seeds from chilis. Which ever chili you use, don't worry, they are not the main event to this marinade. In fact, you could even use a bit of cayenne pepper instead, if you wanted.
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Thanks Dawn for your feedback, I appreciate it. Jackie
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Tried this recipe last night and it was received with WOW! acclaim. The marinading/dipping sauce is extraordinary, and it is so simple to make the dish.
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Quite delicious
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a departure from the recipe I know, however what would you think about marinating the prawns as above - and then patting them dry and then frying them coated with with panko - and using the dipping sauce? I'd appreciate your thoughts! Thank you, Matthew. -
Sound delicious, you will just likely have to use more oil to get nice even color on the prawns (essentially shallow frying them). You could also dip the prawns in flour and then egg before the panko just to give them more of a batter-like texture. Good Luck - when's dinner :-)
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Dawn and if instead of flour you use dry coconut flour getting them wet with the marinade before and then you deep fry them, they result crispy and crunchy. -
Just viewing this makes me hungry! I would love to use the marinate to cook other meat too.. experiment. Can't wait to cook this :))
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I tried this recipe tonight and I loved it ! It's simple and full of flavors. I made too much marinade and was wondering if I could freeze it, and use it next time ? -
I imagine that you can, I have not tried it myself though. I say go ahead and try it and then report back. Cheers!
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I froze the marinade and will use it again next week. I'll keep you posted !
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I made this dish for a group of friends as the appetizer of a four course dinner and was a huge success! Interestingly, without knowing the comments made here, several of the guests wanted to drink the marinade. I highly recommend this dish for anyone cooking several courses due to its simplicity and rapid prep/cooking timetable. -
Hi, made this last night and it was really great. I do have a question about the lemon. The recipe calls for 1/2 cup of lemon juice but in the video it looks like 1/2 a lemon is used which is more like 1/8 a cup and 1/2 cup seems like a lot of lemon juice. I shot for the middle and used 1/4 cup (so basically 1 lemon juiced) but would like to know how much should be there.
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1/2 cup of lemon juice is used. We just don't always show all of the squeezing on camera. Glad you liked the recipe!
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I like finding different way to cook Shrimp..I love the MUSIC takes me to another place and time..This is the greatest site online..I LOVE IT go to it everyday for ideas.
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This recipe and instructions are great! My friends love it every time. When last weekend while preparing marinade I found out I did have orange marmalade I decided to use what I had on hand – strawberry preserve. Surprised? I was not sure either about using it. I took a risk and the dish did come out delicious. Although the flavor had a different note in taste, it still was fantastic. Go figure....
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Way to think outside the box Faye. That's the beauty of knowing how to cook it gives you more freedom so you can have fun in the kitchen. Cheers!
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Going to try this recipe this weekend. I bought some very large prawns that still have the tails and partial shells on them. A good deal of meat is still exposed where the head and legs were removed so there is quite a bit of area to absorb the marinade. plan on grilling them after marinading. Should I remove the shells first? I like the idea of leaving the shell on for both presentation and it helps protect the prawn while on the grill. What are your thoughts? -
I also like to leave the shells on but I know many people that like to remove them first as it makes eating the prawns much easier for the guests. In the end, it's really up to you. Enjoy!!!
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I think I will be leaving the shells on. I was more concerned with the idea that they may not accept the marinade quite as well. But I will be serving the marinade as a dipping sauce on the side as well so i guess problem solved!!
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I am trying this recipe out next week...any recomendations on dishes to pair this with?
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Here at Rouxbe we are more about helping you with the skills and techniques behind cooking and not so much about what to serve with what. That being said, these prawns would go well with many things, rice, salad, some type of Asian inspired vegetable. Really it just depends on what sort of textures and flavors you are looking to pair with the meal. I would try maybe a nice coconut rice and maybe some baby bok choy but again, it's really up to you. Cheers!
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Hi. Do prawns get rubbery when they are overcooked? Or is it a symptom of cooking frozen prawns incorrectly? -
Prawns can become rubbery if they are overcooked, whether they were previously frozen or not. Cheers!
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Followed the recipe exactly. Grilled prawns on the barbecue. Huge hit with everyone. Thank you for another great recipe! Used light soy sauce. Served as an appetizer. Even though salty, worked well paired with a fruity Sauvignon Blanc. -
I agree with all that this sauce is fantastic! I used Tamari instead of Soy Sauce (as that is what I had on hand) and chose to only use 1 TBLS to start (figured I could add more if needed). Turns out, the sauce/marinade tasted great without the extra tablespoon. I was surprised at how much flavor the shrimp were able to take on after only 30 minutes in the marinade. Cooked the prawns in a pan (not on the grill) for about a minute per side but noticed they were still a bit undercooked when I cut into one. I let them go another minute in the pan and just like that, they went from undercooked to overcooked! In hindsight, they probably could have done with maybe only another 30 seconds in the pan and the carryover heat would have gotten them to where they needed to be (while I plated). I always struggle with a perfect cook on shrimp/prawns as they don't leave much room for error. Even while slightly overcooked, they were still delicious. I served them with Basmati rice (cooked in homemade chicken stock) and steamed baby bok choy.
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