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Barbecued lime & chilli tiger prawns
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Zest of 2 limes
2 red chillies, finely chopped
2 cloves garlic, peeled and crushed
2 tbsp fish sauce
2 tbsp olive oil
600g whole raw Madagascan tiger prawns, shell on
25g butter, melted
Lime wedges to serve
1. 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.
2. 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.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in June 2015.