Garlic and Chilli prawn skewers

Garlic and Chilli prawn skewers
Serves: 
4
Preparation Time: 
25 mins
Cooking Time: 
5 mins
Ingredients: 
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, seeded and finely chopped
  • 2 tbsp olive oil
  • 2 tsp lime juice
  • Salt and cracked black pepper
  • 750g  Crystal Bay Australian Cooked Tiger Prawns (frozen), peeled & deveined
  • Lime wedges, to serve
  • Ready-made aioli or mayonnaise, to serve
  • Salt flakes, to season
Method: 
  1. If using bamboo skewers, soak then in cold water for at least 30 minutes before threading prawns to prevent burning while cooking
  2. Defrost and prepare your prawns, Place frozen prawns into a large glass bowl. Cover with cold water, stir and drain. Repeat. 
  3. Cover again with cold water, stir again (this prevents the prawns from huddling together to make them harder to separate) and leave for a 12 - 15 min
  4. Heat a barbecue grill plate to high. Remove prawns from marinade and thread onto metal or bamboo skewers
  5. Grill prawn skewers for 2 minutes each side or until prawns are cooked through and golden. Season with salt.

Tips:

  • Leaving the prawns to marinate for a few hours or overnight is recommended. 
Results may vary.