onlyucom

Barbecued lime and chilli tiger prawns recipe

This recipe perfectly marries the naturally sweet prawns with punchy flavours of chilli and lime – perfect as a starter or as part of a garden barbecue spread.

Ingredients

Metric Cups Imperial

2 limes, cut into wedges to serve
2 limes, zest only
2 red chillies, finely chopped
2 cloves garlic, peeled and crushed
2 tbsp fish sauce
2 tbsp olive oil
600 g whole raw tiger prawns, shell on
25 g butter, melted

2 limes, cut into wedges to serve
2 limes, zest only
2 red chillies, finely chopped
2 cloves garlic, peeled and crushed
2 tbsp fish sauce
2 tbsp olive oil
21.2 oz whole raw tiger prawns, shell on
0.9 oz butter, melted

2 limes, cut into wedges to serve
2 limes, zest only
2 red chillies, finely chopped
2 cloves garlic, peeled and crushed
2 tbsp fish sauce
2 tbsp olive oil
21.2 oz whole raw tiger prawns, shell on
0.9 oz butter, melted

Details

Cuisine: British
Recipe Type: Starter
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 10 mins
Serves: 4

Step-by-step

Combine the lime zest, chillies, garlic, fish sauce and olive oil in a large bowl and whisk to combine.
Peel the middle sections of the shells from the prawns, leaving the heads and tails intact, and de-vein. Add the prawns to the marinade and toss to coat. Cover and refrigerate for 30 minutes.
Preheat the barbecue or grill to a high heat. Thread the prawns on to skewers then grill for 3–4 minutes. Turn, brush with the melted butter, and cook for a further 3–4 minutes. Remove from the heat and brush with any remaining butter. Serve with lime wedges.

Please follow and like us: