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:
Fish burger with radish and olives
Poached salmon salad with creamy pesto dressing
Triple citrus tuna risoni

  • These are delightful Christie!…aren’t “shrimps” little people?…LOL

  • This looks great, and not like too much fuss to prepare. Perfect barbeque food!

  • Oh yum! I bet they taste delicious! I adore shrimp in any shape or form.

  • oooh, looks great! my mouth’s watering.

  • Beautifully photographed and shrimp are even better grilled.

  • Y

    They look magnificent! I love grilled prawns. Especially tamarind flavoured ones.

  • Peter G – I was called a ‘shrimp’ at school! I haven’t grown much since then, I’m only 4’10”!

    Fearless Kitchen – Exactly!

    Noble Pig – They’re especially good on the BBQ :)

    Syrie – Mmmm, mine too. I want to eat these again!

    Peter – Thanks!

    Y – Great idea! I’m going to slather them in tamarind next time.

  • This sauce sounds wonderful Christie! Very yummy indeed!

  • Ah, I really want to have one of those! They look so yummy. In Greece sometimes we eat shrimp whole (not the heads), but when they are a smaller size

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  • Oh how I wish I could throw a few prawns on the barbie! Unfortunately, it is now freezing in the UK, FREEZING! I am making stews, which is not entirely a bad thing :)

  • Prawns would have to be on my top 10 list of favourite foods. Anytime I go to a restaurant my first choice will always be a dish with prawns in it. I also love sweet chilli sauce so I am gonna try this one for sure.

  • Supposedly we have a local source for prawns, just up the North Shore of the island – now I’m definitely going to have a make a trip up there to get some!

  • Kim

    They look so good Christy. It is way…..past my bedtime and dinner was eaten a few hours ago and yet I could eat a plate of these right now.

  • Oh yum. I could do with an Aussie BBQ right now.

  • Love the combo of chili sauce and lime juice. On a slightly unrelated note, one of my favourite condiments for chips is chili sauce with creme fraiche. BTW where in Australia are you? I have family down there and visit every few years.

  • Laurie – Thanks! It’s very tasty.

    FoodJunkie – Me too! I love eating the crispy shell and tail – but it’s not for everyone ;)

    Helen – Boo hoo! Sorry you’re into Autumn now…

    Paula – Hope you enjoy it!

    Michelle – I bet prawns in Hawaii are amazing!

    Kim – Hehe. I could eat prawns anytime too.

    Mallika – Another UK friend… sorry it’s so cold!

    Marc – Creme fraiche and chips sounds yummy – much fresher than mayonnaise. Potatoes wedges are often served with sweet chilli sauce and sour cream here in Sydney. It’s delicious!

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  • Prawns are by far the best seafood in the world.
    Add some more recipes for seafood PLEASE!!

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  • eddiw hall

    they look so yummy am off to ahmmeds to get some prawns

  • Midgimoo

    Thanks for sharing this recipe Christie. I’m home alone tonight and thought I’d make myself a treat whilst the old boy is away. Well, I initially made up half of your recipe and ate them but they were so darned yummy I had to thaw the other half bag of prawns out as well – they’re just glorious!! I know my family will just love them too and I know I’m going to need a very large amount of prawns! Thanks again!!

  • Hi Christie,

    Thanks so much for sharing this recipe. I’m a big fan of Prawns and when in restaurant it’s my first choice. I sure really try do more at home and with your recipe maybe I should.

  • Looks so good, really enjoy the grilled prawns the taste is really good.

  • Michael

    Hi every1,i had a party nd offerd prawns it dnt wrkout well.pls do u microwave 1st nd finish on gril or do u gril prawn straight aftr marinade

    • HI Michael, No you should not need to microwave the prawns. Simply marinate and cook directly on the grill plate/BBQ. Christie

  • Great BBQ recipe and soaking the skewers in cold water is great tip!

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