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
- 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.
This recipy is courtesy of Waitrose & Partners.
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