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    Prawn and Lime Skewers

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    Prawn and Lime Skewers

    A perfect combination of sweet and sour flavours, these make an ideal starter to serve before the Rosemary Lamb with White Bean Mash. Pick up a recipe card for details. Alternatively serve them as a light lunch for two with steamed Thai rice flavoured with fresh coriander leaves.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 24 Waitrose Cold Water King Prawn Tails (from the fresh fish counter)
    • 2 limes, each cut into 6 wedges
    • The sweet chilli sauce:
    • 2 red chillies, deseeded and finely chopped
    • 2 cloves of garlic, finely chopped
    • 3 tbsp caster sugar
    • 1/2 tsp salt
    • 2 tbsp Thai fish sauce
    • 2 tbsp white wine vinegar


    1. Make the sweet chilli sauce by placing the chillies, garlic, sugar, salt, fish sauce, white wine vinegar and 100 ml of cold water into a saucepan. Bring to the boil and simmer gently for 5 minutes until the sugar has completely dissolved and the sauce is syrupy.
    2. Take four metal or wooden skewers and thread the prawns and lime wedges alternately onto them with equal quantities on each.
    3. Preheat the grill. Brush the sauce over the prawns and place under the grill. Cook for about 2-3 minutes each side until the prawns turn pink and are thoroughly cooked.
    4. Serve the prawn skewers with some of the warm chilli sauce. Either drizzle over the top or put in a separate dish for dipping.

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    Cook's tips

    If you use wooden skewers, soak them in cold water for 20 minutes before threading the prawns and lime wedges to stop them scorching under the grill.


    Average user rating

    4 stars