Barbecued lime & chilli tiger prawns

Barbecued lime & chilli tiger prawns

These tiger prawns are tossed in garlic, chilli, lime zest and fish sauce before being barbequed. They are served with fresh lime wedges for a fresh burst of citrus.

3.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins
  • Plus30 minutes marinating

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Ingredients

  • 2 Zest of limes
  • 2 red chillies, finely chopped
  • 2 garlic cloves, 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

Method

  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.

And to drink...

Champteloup Sauvignon Blanc

Nutritional

Typical values per serving when made using specific products in recipe

Energy

968kJ/ 232kcals

Fat

13.2g

Saturated Fat

4.8g

Carbohydrates

2.8g

Sugars

2g

Fibre

0.3g

Protein

25.4g

Salt

3.1g

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