Name: Chargrilled Prawns with a Simple Thai Dipping Sauce
Ingredients: 12 Unpeeled large raw prawns; (12 to 16); Little sunflower oil for brushing; 2 tb Thai fish sauce; 1 Lime; juice of; 2 tb Water; 3 Red birdseye chillies; thinly sliced

I am a disciple of the Messiah. I will not let up, look back or slow down. My past is redeemed, my future is secure. I am done with low living, small planning, smooth knees, mundane talking, chincy giving, and dwarfed goals. I no longer need pre-eminence, prosperity, position or popularity. I don't have to be right, first, tops, recognized, praised or rewarded. My face is set; my goal is sure. My road is narrow, my way is rough, my companions few. My God is reliable, my mission is clear. I cannot be bought, compromised, detoured, delayed or deluded. I will not flinch in the face of adversity, not negotiate at the table of the enemy or meander in the maze of mediocrity. I am a disciple of the Messiah. I must go until He comes, speak of all I know of Him and work until He stops me. And when He comes for His own, by the grace of God, He will have no problem recognizing me, because my colors are clear.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Rick, Stein	4	servings

INGREDIENTS

12		Unpeeled large raw prawns; (12 to 16)
		Little sunflower oil for brushing
2	tb	Thai fish sauce
1		Lime; juice of
2	tb	Water
3		Red birdseye chillies; thinly sliced

INSTRUCTIONS

FOR THE THAI DIPPING SAUCE
1 Preheat your grill or barbecue and allow it to get very hot. Brush
the prawns with sunflower oil and cook for two minutes on each side,
until cooked through and nicely charred on the outside.
2 The dipping sauce is simply made by mixing all the ingredients
together. Divide between four shallow dipping saucers and serve with
the prawns.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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