Grilled Lemongrass Prawn Tacos with Coconut Curry Sauce

Collab with @chefanietea Recipe: Grilled Lemongrass Prawn Tacos with Coconut Curry Sauce Servings: 2 Prep time: 20 mins Cook time: 15 mins Prawns 2 lb 13/15 jumbo prawns, peeled, deveined, and cleaned, heads left on if desired 3 garlic cloves, finely minced 2 small lime leaves, finely minced (about 1½ tsp) 2 Tbsp oyster sauce 1 tsp sugar 1 Tbsp fish sauce ½ tsp ground turmeric 1 tsp chile flakes, or to taste 2 Tbsp lemongrass, finely minced Coconut Curry Sauce ½ cup coconut cream or milk 1 tsp cornstarch 1½ Tbsp red curry paste 1½ tsp fish sauce 1 tsp sugar ½ tsp freshly ground black pepper For Serving Corn tortillas Thinly sliced cabbage Thinly sliced red onion Fresh cilantro leaves Lime wedges 1. In a medium bowl or container, combine the prawns with the garlic, lime leaves, oyster sauce, sugar, fish sauce, turmeric, chili flakes, and lemongrass and stir to coat well. Let marinate for 15 minutes at room temperature. 2. Make the coconut curry sauce: In a medium bowl or container, mix together the coconut cream, cornstarch, red curry paste, fish sauce, sugar, and black pepper. Pour into a small pan and cook on the grill or stovetop over medium heat until thickened, about 3-5 minutes. Set aside to cool. 3. Grill the marinated prawns for 2-3 minutes on each side, or until cooked through and nicely charred on the outside. 4. Warm the tortillas on both sides on the grill. 5. Assemble the tacos: Add cabbage, red onion, a couple grilled prawns (remove the heads prior to assembling and serve alongside, if desired), a drizzle of coconut curry sauce, and cilantro to each tortilla. Serve with lime wedges alongside. Enjoy!