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Spicy Lime Grilled Prawns
48 large tiger prawns, peeled and de-veined
4 limes, zested and juiced
4 green chile peppers, seeded and chopped
4 cloves garlic, crushed
1 (2 inch) piece fresh ginger root, chopped
1 medium onion, coarsely chopped
Skewers (soaked in water for 30 minutes if wood)
Place the prawns and lime zest in a large, non-metallic bowl.
Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending.
Pour over the bowl of prawns, and stir to coat.
Cover, and refrigerate for 4 hours.
Heat grill for medium-high heat.
Thread prawns onto skewers, piercing each first through the tail, and then the head.
Brush grill grate with oil.
Grill prawns for 5 minutes, or until opaque, turning to cook evenly.
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