Ingredients for Australian Chili Prawns
- 1 1/2 lbs King Prawns
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1/4 cup sweet chili sauce
- 1 tablespoon fresh lemon juice
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- 2 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon cayenne pepper
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How to Make Australian Chili Prawns
- Shell 500g of prawns, leaving the tails intact. Devein by gently removing the dark vein running along the back of each prawn.
- In a medium bowl, whisk together 1/4 cup chili sauce, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/2 teaspoon cayenne pepper (adjust to your spice preference).
- Add the shelled prawns to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 2 hours for maximum flavor.
- Preheat your barbecue to medium-high heat.
- Thread the marinated prawns onto skewers (metal or soaked wooden skewers).
- Grill the prawns for 2-3 minutes per side, or until they turn pink and opaque and are cooked through. Baste with any remaining marinade during cooking.
- Remove from the barbecue and serve immediately. Garnish with fresh cilantro or lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
11g
Carbs
3g
