6-8 King prawns, peeled and deveined
1 tbsp olive oil
Nam Jim dressing
2 long red chillis, roughly chopped
3-4 coriander roots, roughly chopped
30g palm sugar
1 garlic clove, roughly chopped
Small knob of ginger, roughly chopped
2 tbsp lime juice
1 tbsp fish sauce
Chilli paint (for prawns)
1 red capsicum, chopped
10 chillies, chopped
10 garlic cloves, chopped
Extra virgin olive oil
To make the chilli paint, blend the capsicum, chillies and garlic together until well combined. Gradually add the olive oil whilst blending until you have a liquid like consistency. Set aside. N.B. These quantities will make more chilli paint than required for this recipe.
To make the Nam Jim dressing, combine all of the dressing ingredients in a mortar and pestle and pound until a rough paste forms. This can also be blitzed in a small food processor.
Heat a BBQ or grill pan on high heat and add the olive oil. Brush the prawns all over with the chilli paint and place on the hot grill. Cook for about 2 minutes on each side. Serve with the Nam Jim dressing drizzled over the top.