BBQ Prawns | Thai-Style

This is a simple dish full of summery flavours. These are great as a stand alone snack, or served with crusty bread and a salad for a more substantial meal.

Serves: Four

Cooking Time: 45 minutes


+ 1 kg uncooked prawns, peeled and deveined, tails intact
+ juice of 2 limes
+ sea salt and freshly ground black pepper
+ 2 limes, halved
+ extra lime quarters to serve
Thai dipping sauce
+ 2 cloves garlic, crushed
+ 2 tablespoons fish sauce
+ 3 tablespoons lime juice
+ 2 tablespoons brown sugar
+ 1/2 small red onion, finely diced
+ 1 long red chilli, finely chopped
+ 1 long green chilli, finely chopped
+ 1 tablespoon chopped coriander
+ 1 tablespoon chopped mint
+ 1 1 cm piece of ginger, finely grated
+  pinch of sea salt and freshly ground black pepper


Place the prawns in a large bowl. Add the lime juice and season with a sprinkling of salt and pepper. Toss to coat the prawns evenly. Cover the bowl with plastic film and chill for 15-30 minutes in the fridge. 

To make the dipping sauce, combine all the ingredients in a small bowl.

Heat the barbeque or chargrill pan to medium-hot. Add the lime halves, cut-side down and chargrill for 2 minutes or until caramelised. Remove and set aside. Add the prawns and cook for 3 minutes, then turn over and cook for 1-2 minutes or until they turn pink and are just cooked through, squeezing the caramelised lime halves over them as you cook. 

Serve the prawns warm with the dipping sauce. Squeeze over some extra lime juice and accompany with crusty bread, and a salad for a more substantial meal.

Original recipe sourced from What Katie Ate.

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