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- 600 g
shell-on whole prawns, defrosted if frozen
- 12
fresh lime leaves, finely shredded, see GH Tip
- 1
red bird's-eye chilli, finely chopped
- 1
garlic clove, crushed
- 1 Tbsp.
freshly grated root ginger
- 1 tsp.
ground turmeric
- 1/2 tsp.
ground white pepper
- 2 Tbsp.
vegetable oil
For the dipping sauce
- 2
red bird's-eye chillies, finely chopped
- 1
large garlic clove, crushed
- 2 tsp.
freshly grated root ginger
- 3 Tbsp.
lime juice
- 4 Tbsp.
fish sauce
- 2 Tbsp.
caster sugar
- Step 1In a large bowl, mix the prawns, lime leaves, chilli, garlic, ginger, turmeric, white pepper and oil and mix gently with your hands. Set aside briefly while you make the dipping sauce.
- Step 2To make the dipping sauce, combine all the ingredients in a small bowl with 75ml (3fl oz) water, stirring to dissolve the sugar.
- Step 3Barbecue the prawns over high heat for 5min, turning once, until pink, lightly charred and opaque. Serve with the dipping sauce and a bowl for the discarded shells.
Get ahead Make the dipping sauce and marinate the prawns up to 1hr ahead; chill the prawns until you are ready to cook. Complete recipe to serve.
GH Tip If you can’t get hold of fresh lime leaves, use the pared zest from 2 limes instead.
No BBQ? No problem!
Cook the prawns in a large frying or griddle pan over high heat instead. Complete recipe.
Per serving:
- Calories: 152
- Protein: 15g
- Fat: 6g
- Sat fat: 0g
- Carbs: 10g
- Sugars: 9g
- Fibre: 0g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
