Sweet chilli prawn skewers27

Posted on October 2, 2008 by ChristieDinner Time, Gluten Free


[Sweet chilli King prawn skewers]

When I was planning the Aussie BBQ Bonanza I knew that I had to include prawns… on the barbie. Despite popular opinion we don’t call them shrimps here in Oz (sorry if I burst any stereotypes!), they’re strictly prawns!

Shrimp, prawn, whatever you call them they still taste the same – delicious! Especially when brushed with a fragrant marinade of sweet chilli sauce, lime juice, soy and sesame oil.

Don’t try and skimp on soaking the skewers because you’ll be sorry. They’ll blacken while you’re BBQing and and disintegrate when you pick them up, risking dropping the gorgeous things before they reach your mouth!

(*Ahem*, you’ll notice in my picture, right at the back that my skewers are indeed a little charred. I didn’t follow my own advice and that’s why I’m making such a point of it to help you).

Happy cooking, Christie

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Sweet chilli prawn skewers
serves 6

12 wooden or bamboo skewers
36 large raw prawns (I used King, but any large variety will do)
1/2 cup sweet chilli sauce
2 limes, juiced
4 tablespoons light soy sauce
1 tablespoon sesame oil

1. Soak the skewers in cold water for at least an hour to prevent them burning and disintergrating.

2. Thread 3 prawns on to each skewer making sure you pierce the body of each in two places to firmly secure.

3. In a small bowl whisk together the sweet chilli sauce, lime juice, soy sauce and sesame oil.

4. Brush the mixture over all the skewers on both sides evenly. Don’t let them sit too long after applying the marinade or the lime juice will start to ‘cook’ the prawns.

5. BBQ or grill briefly, turning once. As soon as the prawns go from green to pink on both sides, remove them from the heat. Take care not to overcook or they will be dry and rubbery. Serve immediately with leftover marinade for dipping.

LOVE SEAFOOD AND FISH? Try one of these:
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Poached salmon salad with creamy pesto dressing
Triple citrus tuna risoni

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