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Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime

SERVES
6
COOK TIME
3-4
PREP TIME
15
DIFFICULTY
Easy
Tags Christmas, Easter, Prawns, Quick & Easy, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 1 kg shell on Giant Australian green prawns, halved lengthways and deveined
  • 1 tbsp soy sauce
  • 2 limes, cut into wedges
  • Marinade
  • 1 bunch coriander, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 birds eye chilli, deseeded (optional) and chopped
  • zest of lime
  • 125 ml vegetable oil

METHOD

  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.
Pile the prawns on a plate and serve with lime wedges.
Print Recipe
Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime
Recipe Notes
  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.

Pile the prawns on a plate and serve with lime wedges.

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