Sweet and sour prawns with lime is a simple and quick recipe that can be thrown onto a summer barbecue for a satisfying and succulent flavour of the Far East.
Ingredients
- 16 large raw prawns, peeled and deveined
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 2 tbsp light soy sauce
- 1-2 tbsp clear honey
- 2 limes
- 2 tbsp roughly chopped fresh coriander
- Pinch of chilli flakes
Method
- 1. Soak 4 bamboo or wooden skewers in cold water for at least 30 minutes.
- 2. Meanwhile, rinse the prawns and pat dry on kitchen paper. Put into a bowl and set aside. Mix the olive oil, garlic, soy sauce, honey, the zest and juice of 1 lime, coriander, chilli and seasoning. Pour it over the prawns and toss well. Cover and marinate in the fridge for 15 minutes.
- 3. Cut the other lime into quarters. Thread 4 prawns and 1 lime wedge onto each skewer. Barbecue directly over a medium heat source for 2-3 minutes, turning halfway and brushing with any remaining marinade, until pink and tender.
Nutritional info
Per skewer: 128kcals, 6.1g fat (0.9g saturated), 14.7g protein, 3.8g carbs, 3.6g sugar, 1.8g salt
Chef's tip
You could cook these under a medium-hot grill for 8-10 minutes, turning once. Serve with a tomato salad.