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Tom Nuong – Grilled King Praws

Serves - 2 persons

Tips & hints

This recipe requires the use of both Jimmy’s Saté Sauce direct from jar, uses pre-preparedUltimate Satay Sauce for dipping.


  • 400g peeled king prawns with tail left on, deveined and use kitchen tower pat-dry the prawns

  • 2 tbsp Jimmy’s Saté Sauce

  • 1 tsp honey

  • 1 fresh lemon grass

  • Juice of half a lime

  • 8 bamboo skewer sticks

  • Pre-prepared Ultimate Satay Sauce for dipping


  1. Remove the hard part from lemon grass (finely chopped), mixed in with the honey, Jimmy’s Saté Sauce and marinade all the king prawns and set aside.

  2. Soak the bamboo skewers in water for 5 minutes.

  3. Skewer 5-6 king prawns in each bamboo stick.

  4. Set the grill to 200ºC, brush the prawns generously with the marinade before putting the prawns under the grill.

  5. Grill each side for 2 minutes and turn over to grill the other side, brush more marinade to prevent the prawns chewy. Repeat the same way once or twice until the prawns are cooked. Prawns only need 5 minutes to cook, but turning over and over is to prevent the prawns over-charred.

  6. Serve the cooked prawns on a bed of cold rice vermicelli and lettuce, pour over a generous helping of pre-preparedUltimate satay sauce and lime juice.


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