Kung Op Noei (Grilled Prawns with Thai Butter Sauce)

  • Kaffir Lime Leaves 1 whole
  • King Prawns 1 kg green, peeled and deveined 
  • Oil 3 tbsp
  • Lime Juice 1/3 cup
  • Red chillie powder 2 tbsp
  • Sugar 2 tsp
  • Shallots (or Spring Onions) 1 whole finely sliced 
  • Garlic Cloves 3 whole finely chopped 
  • White Wine 1/4 cup
  • Lemongrass 1 stalk halved 
  • Unsalted Butter 125 gm diced room temp 
  • Chillies 1 whole or 1/2 tsp chilli sauce 
  • Basil (Fresh) 1 tbsp
  • Mint leaves 1 tbsp
  1. Combine prawns and chillie, toss until well combined, and well coated.
  2. Heat a large pan over a high heat, sauté prawns and oil, until colour just changes to pink and meat begins to appear opaque. Don't over-cook the prawns as they are optimal just cooked.
  3. Remove prawns from pan and allow to stand.
  4. In a medium saucepan, combine lime juice, wine, sugar, shallots, garlic, lemongrass and kaffir leaves.
  5. Bring to a rapid boil and reduce to 1/4 of liquid.
  6. Remove from heat and slowly incorporate the butter, strain and add remaining ingredients.
  7. Season with salt and pepper to taste.