Thermomix Grilled Prawns with Lemongrass

by Tenina Holder
posted 07 Oct, 2019 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

This recipe is inspired by Vietnamese cuisine, but is very receptive to personalising as per ingredients or palettes dictate. In fact, the use of Thai green curry paste was not called for in the original recipe, but worked so well as an experiment it became a permanent feature! You can use either your oven's grill, or char grill the prawns on a BBQ for additional smoky, earthiness that compliments lemongrass so well. This simple recipe is so much more than the sum of its parts, give it a whirl and see.



  • Shrimp icon
    8.82oz/250g (about 5 tbsp)
    shelled, deveined
  • Black pepper icon
    Black pepper
    2 pinches
    freshly ground
  • Lime icon
    1 (3.53oz/100g)
    juice of
  • Lime icon
    1 (3.53oz/100g)
  • Cilantro icon
    ½ cup (about 0.51oz/14g)
    leaves of, chopped
  • Thai green curry paste icon
    Thai green curry paste
    2.12oz/60g (about 4 tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.74fl oz/20g (1½ tbsp)
  • Sea salt icon
    Sea salt
    2 pinches
  • Golden caster sugar icon
    Golden caster sugar
    1 tsp (0.15oz/4g)


  1. Pre-heat oven - 220°C
  2. Line a clean baking sheet with parchment paper then set aside
  3. Line a clean work surface with foil
  4. Line with parchment paper
  5. Add Thai green curry paste and extra virgin olive oil to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Blend - approx 10 sec, speed 6
  8. Scrape down sides of TM5 bowl
  9. Add shrimps to the TM5 bowl
  10. Stir - approx 4 sec, reverse gentle stir
  11. Transfer content of TM5 bowl to work surface
  12. Wrap with foil
  13. Transfer content of work surface to baking sheet
  14. Bake until cooked through - 20 min, 220°C
  15. Add sea salt, black pepper, golden caster sugar and lime to a clean small bowl
  16. Stir well
  17. Serve sauce with shrimp
  18. Garnish with lime and cilantro
  19. Serve

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