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Dhruv Baker's Chilli & lime prawns
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400g raw tiger prawns (about 20 prawns), peeled with the tail left on
For the marinade:
Juice and zest of 1 lime
1 red chilli, finely chopped
28g pack fresh coriander, chopped
1 tsp fresh ginger, peeled and grated
3 tbsp light olive oil
For the garlic mayo:
4 tbsp mayonnaise
1 clove garlic, crushed
1 pinch caster sugar
1 pinch black pepper
1. Mix all the ingredients for the marinade together, then add the prawns. Set aside for one hour before cooking. Don’t leave for longer than one hour, or the lime juice will start to cook the prawns.
2. Thread the prawns onto 4 skewers (if using wooden skewers soak them in water for an hour or two to make sure they don't catch fire on the barbecue).
3. Meanwhile make the garlic mayo by mixing all the ingredients together.
4. Cook the prawn skewers on the barbecue for 7–8 minutes, turning a couple of times. They’re cooked when they turn bright orange. Serve with the garlic mayo.
Typical values per serving:
This recipe was first published in June 2013.
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