OVERVIEW
These beautiful, sustainably sourced shell-on tiger prawns are dressed in a classic Thai sauce known as nam pla prik. Traditionally, this is used as a dipping sauce, but it works just as well as a marinade and dressing.
![Nam Pla Prik Prawns | Will Greenwood | 50 recipes | Big Green Egg](https://www.datocms-assets.com/32685/1709901560-prawns-10.jpg)
MAKE YOUR DRESSING
First make the dressing. In a Cast Iron Sauce Pot, melt the palm sugar, add the fish sauce, lime juice, water and lime leaves, and simmer for 2 minutes. Remove from the heat. Once cooled add the garlic and chillies. This can be made far in advance.
![Nam Pla Prik Prawns | Will Greenwood | 50 recipes | Big Green Egg](https://www.datocms-assets.com/32685/1709901536-prawns-6.jpg)
SET UP YOUR EGG
Set up your EGG for direct cooking with the EGGspander Basket in place, topped with a Half Moon Cast Iron Plancha Griddle. The target temperature for your EGG is 200°C.
![Nam Pla Prik Prawns | Will Greenwood | 50 recipes | Big Green Egg](https://www.datocms-assets.com/32685/1709901525-prawns-4.jpg)
GRILL YOUR PRAWNS
Place the prawns on the hot plancha and use a Basting Brush to apply the sauce. Turn the prawns and continue to baste until cooked through. Serve on a sharing plate and finish with more of the sauce. Garnish with the coriander leaves, spring onions and lime wedges.
![Nam Pla Prik Prawns | Will Greenwood | 50 recipes | Big Green Egg](https://www.datocms-assets.com/32685/1709901508-prawns-1.jpg)