BBQ Prawns with Pete’s Nam Jim Sauce

BBQ Prawns with Pete’s Nam Jim Sauce

Fresh, punchy, and made for seafood.

Pete’s Nam Jim sauce brings together chilli, lime, ginger and coriander for that perfect balance of sweet, salty, spicy and sour. Spoon it over smoky BBQ prawns, pour a glass of something cold, and you’ve got yourself a pretty good afternoon.

Make a batch, keep it in the fridge, and thank yourself later.

Serves: 4 to 6
Prep Time: 15 minutes
Cooking Time: 15 minutes


PAIR WITH

Wild Bunch Riesling for its crisp acidity and citrus drive, or All Day Rosé for something bright, fresh and dangerously drinkable.


INGREDIENTS

Pete’s Nam Jim Sauce

  • 1 red chilli
  • 1 green chilli
  • 1 clove garlic
  • 40g fresh ginger
  • 5 coriander roots and stems
  • 240g palm sugar (or brown sugar if unavailable)
  • 120ml fish sauce
  • Juice of 4–5 limes

To Serve

  • 1–1.5kg fresh prawns, peeled or whole
  • Lime wedges
  • Fresh coriander


METHOD

Finely chop chillies, garlic, ginger, coriander roots and stems, then set aside.

Add palm sugar and fish sauce to a saucepan over low heat, stirring until the sugar has dissolved. Remove from heat and stir through the chopped chilli, garlic, ginger and coriander mixture.

Add fresh lime juice and adjust to taste.

Fire up the BBQ and cook prawns until lightly charred and just cooked through. Drizzle generously with Pete’s Nam Jim sauce and finish with fresh coriander and lime. Store any leftover sauce in a sealed jar in the fridge for up to one month.

Tip! Stored in a sealed jar, the sauce will keep in the fridge for several months.