Goong Paow Recipe
Grilled marinated jumbo prawns served with spicy lemon & garlic sauce. Served with sizzling dish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Grilled Prawns
Spicy Lemon & Garlic Sauce (Nam Jim style)
Sizzling Plate & Garnish
Method
Marinated Grilled Prawns
- 1
Prepare and butterfly prawns
Rinse prawns and pat dry with paper towels. Using kitchen shears, cut along the back of each prawn from head to tail, stopping before the tail to keep it attached (butterflying). Remove the dark vein if needed, leaving head and shell on for flavor.
- 2
Make marinade
In a bowl combine minced garlic (4 cloves), grated ginger, light soy sauce, fish sauce, brown sugar, vegetable oil, black pepper and kosher salt. Stir until sugar dissolves.
- 3
Marinate
Place prawns in a shallow dish or zip-top bag. Pour marinade over prawns and rub to coat, ensuring marinade gets into the butterflied cavity and under shells. Marinate in the refrigerator for 20–30 minutes (no more than 1 hour for firm texture).
- 4
Preheat grill or broiler
Preheat a grill to medium-high (about 400°F / 200°C) or set broiler rack 6 inches from heat. Oil grates or line a baking sheet with foil and oil lightly.
- 5
Grill prawns
Remove prawns from marinade and let excess drip off. Grill prawns shell-side down 2–3 minutes, then flip and grill 1–2 minutes until opaque and lightly charred. Brush with a little fresh lime half while grilling for brightness. Total cook time per prawn approx. 4–5 minutes depending on size. Do not overcook.
Spicy Lemon & Garlic Sauce (Nam Jim style)
- 6
Blend sauce
In a small mortar & pestle or mini-food processor combine peeled garlic (3 cloves) and chilies and pound or pulse until finely minced. Add lemon juice, fish sauce, palm sugar and 1 tsp water; mix until sugar dissolves. Stir in chopped cilantro and sesame oil. Taste and adjust: add more sugar if too sour, or more lemon/fish sauce to balance. Set aside at room temperature.
Sizzling Plate & Garnish
- 7
Prepare vegetables
Heat a cast-iron skillet or other heavy sizzling plate over high heat until very hot. Add 1 tablespoon cooking oil and 1 tablespoon butter; swirl to coat. Add sliced onion and red bell pepper and stir-fry 1–2 minutes until softened but still crisp. Add spring onions and cracked black pepper and toss 30 seconds.
- 8
Assemble on sizzling plate
Arrange the grilled prawns on top of the hot vegetables in the skillet. Spoon any resting juices from the prawns over them. For a dramatic sizzle, add an extra small pat of butter to the skillet just before serving. Transfer sizzling plate to serving board and bring to table carefully.
- 9
Serve
Serve immediately with the spicy lemon & garlic sauce on the side (in a small bowl) and lime wedges. Encourage diners to spoon sauce over prawns or dip. Garnish with additional chopped cilantro if desired.