Barbecued Prawns Asian Style

Servings: 4



  • 25 large green prawns (or about 750 gram), peeled leaving tails intact, deveined


To marinade prawns

  • 8pcs kaffir lime leaves, torn and stem removed
  • ½ cup fresh coriander leaves, roughly torn
  • 2 fresh red birdseye chillies, deseeded and cut
  • 2 garlic cloves
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • ½ cup Red Kellys Sweet Chilli & Lime Dressing



Step 1:

Place lime leaves, coriander, chillies, garlic, soy sauce, sesame oil and Red Kellys Sweet Chilli & Lime Dressing in a blender jug and blend until finely chopped.

Step 2:

Place the blended ingredients in a bowl and add prawns to it. Coat and ensure that all prawns are covered in the mixture. Place a plastic wrap over the bowl and leave to marinade in the fridge for 30 minutes.

Step 3:

After 30 minutes, thread prawns, tail-end first, onto skewers. You can thread about 2-3 pieces on each skewer depending on your preference.

Fire up the barbecue or chargrill on high. Cook prawns on grill, turning occasionally, for 4 minutes or until they change colour. Remove from heat.

Step 4:

Drizzle with some more Red Kellys Sweet Chilli & Lime Dressing, if preferred, before serving. Enjoy!


Tip: To ensure flavours are really developed, leave prawns to marinade overnight in fridge.