Barbecued prawns with chilli jam

Barbecued prawns with chilli jam

By
From
Dig In!
Serves
4
Photographer
Mark Roper

These prawns can be prepared and eaten within 15 minutes! If you’re feeling a little adventurous, leave the shells on the prawns – it keeps the meat juicier and adds a great crunch. Serve this with Thai cabbage and snow pea salad with honey peanuts.

Ingredients

Quantity Ingredient
12 raw tiger prawns, peeled and deveined, tails intact
4 metal skewers
2 limes, halved
2 limes, for serving
80g Thai chilli jam, plus extra to serve

Method

  1. Heat the barbecue to medium-high.
  2. Thread 3 prawns onto each skewer.
  3. Place the halved limes, cut side down, on the barbecue and cook for 1-2 minutes until lightly caramelised.
  4. Barbecue the prawn skewers for 1 minute on each side. Brush the prawns with a thick layer of the chilli jam and cook for about 30-60 seconds more on each side, or until the prawns are just cooked through.
  5. Serve the prawns with a squeeze of lime and the extra chilli jam.

Brent’s tip:

  • Keep the heads and shells of the prawns. Roast them, then use them to make a beautiful stock.
Tags:
dig in
brent
owens
masterchef
tv
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