Angelakis Weekly Seafood Specials



Prawn Skewers with Chilli Lime Salt

Prawns on wooden skewers with lime garnish

Ingredients: (Serves 6)

  • 1 1/2 tbs sunflower oil
  • Finely grated zest and juice of 1 lime, plus lime halves to serve
  • 2 tbs fish sauce
  • 1 tbs grated palm sugar (see note)
  • 1 long red chilli, seeds removed, chopped
  • 5cm piece fresh ginger, grated
  • 3 garlic cloves, chopped
  • 36 green prawns, peeled (tails intact), deveined
  • 2 tsp dried chilli flakes
  • 2 tbs caster sugar
  • 1/3 cup (4 tbs) fried Asian shallots (see note)



Step 1. Soak 12 bamboo skewers or disposable wooden chopsticks in cold water for at least 30 minutes.

Step 2. Combine the oil, lime juice, fish sauce, palm sugar, fresh chilli, ginger and garlic in a large bowl. Add the prawns, toss to coat in mixture, then cover and leave to marinate in the fridge for 30 minutes.
Step 3. Preheat a chargrill pan or barbecue on medium-high heat.
Step 4. Place the chilli flakes, caster sugar, fried shallots, lime zest and 1 tablespoon sea salt in a small food processor and whiz to combine, or grind together in a mortar and pestle to form a coarse powder.
Step 5. Thread 3 prawns onto each skewer and grill for 2 minutes each side or until just cooked. Serve with chilli lime salt to sprinkle and lime halves to squeeze.
Palm sugar and fried Asian shallots are available from Asian food shops.

Photo credit by Mark Roper.

Recipe by Valli Little from delicious ABC.