Barbecue Tamarind & Lime Prawns
These prawns are a vibrant mix of smoky, sweet, and tangy flavours that shine on the barbecue. The tamarind gives a delicious tang, balanced by honey and soy, while lime and coriander brighten everything up. Perfect for sharing at summer gatherings, these prawns are finger-licking good and made for outdoor feasting.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 3 tbsp tamarind paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 3 garlic cloves, finely grated
- 1 red chilli, finely chopped
- Zest and juice of 2 limes (plus extra wedges to serve)
- 2 tbsp fish sauce
- 3 tbsp vegetable oil
- 1 ½ kg green prawns
- 2 tbsp chopped fresh coriander leaves (plus extra to garnish)
How do I make it?
- Prepare the marinade by whisking together tamarind paste, soy sauce, honey, garlic, chilli, lime zest and juice, fish sauce, and oil in a large bowl.
- Place prawns in the bowl and toss well to coat. Refrigerate for 30 minutes.
- Preheat the barbecue to medium-high. Lightly oil the grill to prevent sticking.
- Cook prawns in batches for 2–3 minutes per side, until shells are charred and flesh is opaque.
- Baste with extra marinade while grilling for more flavour.
- To serve, pile prawns onto a platter, sprinkle with fresh coriander, and serve with lime wedges.
TOP TIPS
- You can prepare the prawns the day before cooking and refrigerate overnight. This will add an extra dimension of flavour.
- If you don’t like too much heat, simply omit the chilli from the recipe.
