Thai
Thai - Seafood Specialties
Seafood Specialty - Birdseye Chili
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 6 large river prawns, split open
- • 12 bird's eye chilies, finely chopped
- • 4 cloves garlic, sliced
- • 2 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tsp palm sugar
- • 1/2 tsp roasted chili flakes
- • Fresh coriander, for garnish
Preparation Steps
1
Phase 1
Split the prawns open down the back and clean the digestive tract.
2
Phase 2
Pound half the bird's eye chilies with garlic; rub into the prawns and rest 10 minutes.
3
Phase 3
Grill the prawns shell-side down for 3-4 minutes, then flip for 2 minutes until charred.
4
Phase 4
Pound the remaining chilies with fish sauce, lime juice, and palm sugar into a fiery dipping sauce.
5
Phase 5
Serve the grilled prawns with the bird's eye chili sauce and a dusting of roasted chili flakes.