Chilli and lime prawn mini skewers
Serves: 8
Prep time: 20 mins Total time: 
Photograph by John Cullen
Chilli and lime prawn mini skewers
Recipe by Lucy Jessop
Serves: 8
Prep time: 20 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
56Kcal
Fat
1gr
Saturates
0gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
10gr
Salt
0.7gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 450g frozen raw peeled jumbo king prawns, defrosted
- lime wedges, to serve
For the marinade
- juice and zest of 1 lime
- 2 garlic cloves, crushed
- 2 red chillies, finely sliced (and deseeded if you prefer things less spicy)
- 1 tbsp olive oil
For the dipping sauce
- 3 tbsp sweet chilli sauce
- the juice and zest of 1 lime
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
Step by step
Get ahead
Marinate the prawns up to 30 mins ahead.
- Soak 16 short bamboo skewers in warm water for 20 minutes. Put the defrosted prawns in a large bowl. Add the marinade ingredients and set aside to marinate for up to 30 minutes.
- In a small bowl, mix together the dipping sauce ingredients.
- When ready to cook, thread the prawns on to the skewers. Heat a griddle pan until hot, then cook the skewers in batches for 1 minute on each side until cooked through, basting with any marinade juices. Drizzle with a little of the dipping sauce; serve the rest alongside with the lime wedges to squeeze over.
