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Marinate prawns in avocado oils, garlic, lime leaves, lime juice and NZ spices for at least 1 hr. Season then char grill or pan fry, remove excess marinate before cooking
Place kiwi, de-seeded chilli, ginger, garlic in a food processor and blend.
Add the sugar and water to a thick-bottomed saucepan on a high heat. It will bubble and begin to change colour. When it is golden work quickly as the caramel will continue cooking (take care it is very hot!)
Pour the caramel on to the chilli mix while blending, finish with the fish sauce, limejuice and coriander.
Serve the prawns on a banana leaf or five-finger leaf (NZ) with lashing of chilli sauce and 1/2 limes.
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