Prep time: 50 minutes (20 minutes prep + 30 minutes marinating)
Cooking time: 10 minutes
4.8g sat fat
Zest of 2 limes
2 red chillies, finely chopped
2 cloves garlic, peeled and crushed
2 tbsp fish sauce
2 tbsp olive oil
600g whole raw tiger prawns, shell on
25g butter, melted
Lime wedges, to serve
1 Combine the lime zest, chillies, garlic, fish sauce and olive oil in a large bowl and whisk to combine.
2 Peel the middle sections of the shells from the prawns, leaving the heads and tails intact, and de-vein.
3 Add the prawns to the marinade and toss to coat. Cover and refrigerate for 30 minutes.
4 Pre-heat the barbecue or grill to a high heat.
5 Thread the prawns on to skewers then grill for 3-4 minutes. Turn, brush with the melted butter, and cook for a further 3-4 minutes.
6 Remove from the heat and brush with any remaining butter. Serve with lime wedges.