Method

 

1. If you are using bamboo skewers, soak them in a bowl of water for 30 minutes or so before using them, so they don't burn when you cook the prawns.

2. Place the prawns in a mixing bowl and add the rest of the ingredients. Set aside for 10 minutes to let the flavours infuse.

3. Meanwhile mix together the mayonnaise with the sweet chilli sauce in a small bowl.

4. Thread the prawns onto the skewers. Keep the marinade for basting.

5. Heat the griddle, grilll or barbecue so that it is really hot and cook the prawns for 3-4 minutes, turning and basting with the marinade until the prawns are pink and just cooked through. Take care not to overcook, as the prawns will turn rubbery!

6. Serve with couscous or warmed pitta, plenty of salad, the mayo and/or a GFF for K salsa.

 

Prep time 5 mins  | Marinate 10-15 mins | Cook 4 mins

Ingredients to serve 4

 

4 metal or bamboo skewers

 

For the kebabs

16 raw tiger or king prawns, shelled

juice and zest of 2 limes

1 garlic clove, peeled and crushed

1 red chilli, deseeded and finely chopped

salt and freshly ground black pepper

2 tbsp olive oil

1 tbsp light soy sauce

 

For the chilli mayo

4 tsbp mayonnaise

1 tbsp sweet chilli sauce

 

Share this recipe :

Nutrition per serving

Energy (kcal) 333     

Carbohydrate (g) 9.5 (of which sugars (g) 8.5)

Protein (g) 8.5

Fat (g) 29 (of which saturates (g) 4.5)

Salt (g) 2.5               

Fibre (g) 1.5