Chilli and Lemongrass Prawns with Roasted Cauliflower and Thai Dipping Sauce Recipe

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serves: 4 - 6
Skill: easy
Prep: 15 min
Cooking: 15 min


  • 800g (1lb 12oz) large raw prawns with shells
  • 2 heads cauliflower, cut into florets
  • juice 2 lemons
  • 2tbsp fish sauce
  • juice 2 large limes
  • 1tbsp caster sugar
  • 1 large garlic clove, crushed
  • 1 red chilli, deseeded and finely chopped
  • 2 stalks lemongrass, outer layer removed and centre finely chopped
  • chopped coriander, to garnish


  • Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Peel the prawns, but leave the tails on. Place the cauliflower in a roasting tin with a drizzle of oil and the lemon juice. Roast for 15 minutes until slightly blackened.

  • Meanwhile, to make the dipping sauce, heat the fish sauce, lime juice and sugar with 1tbsp water in a pan until it all dissolves. Do not boil. Remove from the heat, allow to cool slightly and add the garlic.

  • Heat a frying pan with a good glug of oil and, when very hot, add the prawns with a sprinkling of sea salt. Cook for 2 to 3 minutes until pink all the way through, then add the chilli and lemongrass for the last 30 seconds. Serve with the dipping sauce and cauliflower sprinkled with coriander.

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