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Tom Yum Prawns

Tom Yum Prawns

Tom yum prawns are an excellent appetizer that bring the essence of Thai cuisine to your bbq. A perfect balance of smoky, spicy, and savory flavors in every bite.


  • 60 ml of coconut milk
  • 16 large king prawns
  • 16 scallops
  • 1 serrano Peppers
  • 2 spring onions (finely sliced)
  • 3 teaspoons of brown sugar
  • 3 tablespoons of lime juice
  • 2 tablespoons of fish sauce
  • 2 tablespoons of vegetable oil
  • ½ teaspoon of prawn cocktail sauce
  • 1 ½ teaspoons of soy sauce
  • 4 garlic cloves
  • 25 ginger (chopped)
  • 85 grams of lemongrass (chopped)
  • 25 grams of coriander
  • 5 grams of Thai 7 spice seasoning
  • Wooden skewers

Step 1:

Blend the garlic, ginger, serrano pepper, lemongrass, fish sauce, soy sauce, lime juice, prawn cocktail sauce, spring onion, brown sugar, vegetable oil, and half of the coriander into a blender or food processor to create a paste.

Step 2:

Place the king prawns and scallops into a mixing bowl and pour over half of the paste, ensuring that the prawns and scallops are fully coated with the mix.

Leave in fridge to marinade for 20 minutes.

Step 3:

Make a side sauce using ¼ of the remaining paste, mixed with the Thai 7 spice seasoning and coconut milk heated on a pan until warm.

Step 4:

Heat your Grillstream to a temperature of 180 °C. If using wooden skewers, be sure to soak them in water prior to prevent burning.

Slide the king prawns and scallops onto the skewers, alternating between the two (4 king prawns and 4 scallops per skewer).

Step 5:

Place the skewers on your Grillstream for around 10 minutes, turning until the prawns are pink and the scallops are crispy and golden on the outside (please refer to guide on page # for internal cooking temperatures).

Use the remaining ¼ of paste to baste your skewers whilst you cook.

Step 6:

Serve up the skewers with your side sauce and sprinkles of coriander.


Mark Milligan
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