Lemon Lime Prawns

Lemon lime prawns with ingredients

A super simple, citrus forward dish that will quickly become a weeknight staple. 


  • 1 lemon, juiced
  • 2 tbsp (40g) palm sugar, coarsely grated
  • 1½  tsp shrimp paste
  • 3 tbsp fish sauce
  • 2 tbsp vegetable oil
  • 3 shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 small red chillies (or to taste), finely sliced (or substitute chilli flakes)
  • 2 kaffir lime leaves
  • 2 stalks fresh lemongrass, very finely sliced
  • 1 tin (400ml) coconut cream
  • 150g sugar snap peas, tops removed
  • ½ kg king prawns, shells removed (tails can be left on)
  • Zest of 1 lime (about 1 tablespoon)
  • Fresh coriander
  • Rice, to serve


  1. Stir together lemon juice, palm sugar, shrimp paste, fish sauce until palm sugar has dissolved and shrimp paste is incorporated. Depending on the type of shrimp paste, it may not incorporate so easy - in this case you can pop it in the blender/Nutribullet/food processor.
  2. Heat vegetable oil over medium heat in a wok or large frying pan.
  3. Sauté the shallots, garlic, chilli, kaffir lime leaves and lemongrass for 3 to 4 minutes, until softened.
  4. Add the prepared lemon mixture and coconut cream and stir.
  5. Bring to a gentle simmer, then add the prawns and sugar snap peas.
  6. Simmer for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
  7. Taste for a balance of flavour - add more fish sauce for seasoning, or a squeeze of lemon or lime juice for acidity.
  8. Stir through half the coriander, then serve with remaining coriander, lime zest and steamed rice.

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