Barbecued lime and chilli tiger prawns recipe

Barbecued lime and chilli tiger prawns recipe

Recipe courtesy of Waitrose.

Ingredients

  • 2 zested limes
  • 2 red chillies, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp fish sauce
  • 2 tbsp olive oil
  • 600 g whole raw Madagascan tiger prawns, shell on
  • 25 g butter, melted
  • 2 zested limes
  • 2 red chillies, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp fish sauce
  • 2 tbsp olive oil
  • 21.2 oz whole raw Madagascan tiger prawns, shell on
  • 0.9 oz butter, melted
  • 2 zested limes
  • 2 red chillies, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp fish sauce
  • 2 tbsp olive oil
  • 21.2 oz whole raw Madagascan tiger prawns, shell on
  • 0.9 oz butter, melted

Details

  • Cuisine: British
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 50 mins
  • Cooking Time: 10 mins
  • Serves: 4
  • Suitable For: Shellfish

Step-by-step

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. 

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