Servings: 4  |  Prep: 20 mins  |  Cook time: 25mins

Nutritional information: (average serve)

  • Calories: 126
  • Protein: 18g
  • Carbs: 4.8g
  • Fat total: 3.7g


1 tbsp fish sauce

2 tsp olive oil

4 kaffir lime leaves, deveined, finely shredded crossways

2 large garlic cloves, finely chopped

3 small fresh red chillies, deseeded, chopped

Salt & freshly ground black pepper

1kg (about 12) large green king prawns, peeled leaving head and tail intact, deveined

2 tbsp roughly chopped fresh coriander

Lemon wedges, to serve (optional)


Step 1

Combine the lemon juice, fish sauce, oil, lime leaves, garlic and chillies in a large ceramic or glass bowl. Season with salt and pepper.

Step 2

Add the prawns and toss gently until the prawns are coated in the marinade. Cover and place in the fridge for 30 minutes to marinate.

Step 3

Heat a barbecue grill or chargrill on high. Cook the prawns in batches of 3-4 on preheated grill (depending on available space), brushing with the marinade, for 2-3 minutes each side or until they change colour, curl and shells are browned. Place the cooked prawns on a plate and cover loosely with foil to keep warm while cooking the remaining prawns.

Step 4

Place the prawns on serving plates, sprinkle with the coriander and serve immediately with the lemon wedges if desired.