| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 2 tbsp olive oil
- ⅓ cup sweet chilli sauce
- ⅓ cup Coriander leaves chopped
- 1 tsp lime zest
- 2 tbsp Lime juice
- 2 cloves garlic finely chopped
- 1.2 kg medium prawns with tail on
- Coriander leaves to serve
- Aioli dip to serve
- lime wedges to serve
Ingredients
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Instructions
- Combine oil, sweet chilli sauce, coriander, lime zest and juice, and garlic in a medium shallow dish. Season to taste. Add prawns and toss. Cover and refrigerate for 15 minutes.
- Preheat a greased barbecue plate on medium-high heat. Using tongs, remove prawns from marinade and grill on a grill pan, turning occasionally, for 2-3 minutes until pink and just cooked through.
Ways to enjoy:
- Rest them for a few minutes.
- Arrange prawns on a plate. Sprinkle with coriander leaves. Serve with aioli and lime wedges.