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Sweet and sour prawns with lime

Name: Sweet and sour prawns with lime
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 1 garlic clove, crushed; 2 tbsp light soy sauce; 1-2 tbsp clear honey; 2 limes, 1 juiced and zested and 1 cut into quarters; 2 tbsp roughly chopped fresh coriander; Pinch of chilli flakes; 16 large raw prawns, peeled and deveined; You’ll also need; 4 long wooden skewers, or metal skewers if you have them

Published: 31 May 05
Updated: 18 Mar 24

A simple and quick recipe, these prawns – marinated in soy, honey, chilli and lime – can be thrown on the barbecue or cooked under the grill.

If you’re after something a little simpler, these barbecue prawns come served with a delicious garlic butter.

Easy
June 2005

Test kitchen approved

Serves 4
Takes 10 minutes to make, 2-3 minutes on the barbecue, plus marinating and soaking

A simple and quick recipe, these prawns – marinated in soy, honey, chilli and lime – can be thrown on the barbecue or cooked under the grill.

If you’re after something a little simpler, these barbecue prawns come served with a delicious garlic butter.

Nutrition: Per skewer

Calories: 128kcals
Fat: 6.1g (0.9g saturated)
Protein: 14.7g
Carbohydrates: 3.8g (3.6g sugars)
Salt: 1.8g

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Ingredients

2 tbsp olive oil
1 garlic clove, crushed
2 tbsp light soy sauce
1-2 tbsp clear honey
2 limes, 1 juiced and zested and 1 cut into quarters
2 tbsp roughly chopped fresh coriander
Pinch of chilli flakes
16 large raw prawns, peeled and deveined

You’ll also need

4 long wooden skewers, or metal skewers if you have them

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Method

If using wooden skewers, soak in cold water for at least 30 minutes.
Mix the olive oil, garlic, soy sauce, honey, lime zest and juice, coriander, chilli and season well. Pour it over the prawns and toss well. Cover and marinate in the fridge for 15 minutes.
Thread 4 prawns and 1 lime wedge onto each skewer. Barbecue directly over a medium heat source for 2-3 minutes, turning halfway and brushing with any remaining marinade, until pink and tender. Serve with a tomato salad.