Summer 2021

BBQ Prawns with Chilli, Ginger, Coriander and Fresh Lime

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Serving: 4

Prep Time: 10 minutes

Cook Time: 10 minutes



8 larger tiger prawns, shells on

200g unsalted butter, softened

A thumb sized piece of ginger, grated

2 garlic cloves, crushed

A large handful of coriander (stalks and leaves) chopped

1 lime, zested

Pinch Maldon Salt

1 red chilli, deseeded and finely diced

1 lime, cut into wedges to serve

Coriander leaves to garnish


This recipe is deliciously quick and easy to make – whether that be on your BBQ or a trusty, griddle pan in your kitchen! We chose to barbecue our king prawn as the grilling process will allow the meat to retain more nutrients and juices in comparison to frying them.

We created a beautiful green sauce to brush over the king prawns to infuse a punch of zest from lime and gentle warmth from the ginger and garlic.

A pinch of Maldon Salt is important in this recipe because salt will ensure water is drawn out from the prawns to maintain an even cook without the shellfish drying out, resulting in a perfectly plump, sweet prawn.

  1. In a high-powered blender or food processor, blitz together the unsalted butter, grated ginger, garlic, coriander, lime zest and Maldon Salt. Mix this until you have a smooth and vibrantly green butter.
  2. Heat up the BBQ or alternatively you can you a griddle pan. Brush the prawns all over with the green butter until they are well coated. Place them on the griddle and cook for 2 minutes on each side until they are bright pink and cooked with light charring on their shells.
  3. Remove the prawns from the griddle and brush with some more of the butter, allowing it to soak in. Add the lime wedges to the hot griddle pan and cook them for a minute on each side to char.
  4. Remove the lime wedges and squeeze them over the prawns. Sprinkle over the finely diced chilli and coriander leaves and the prawns are ready to serve.
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