- 1 kg green tiger prawns peeled to the tail point and deveined
- 2 cloves of garlic peeled and finely chopped
- 1 red chilli seeds removed and thinly diced
- Zest and juice of 4 limes
- 1 Tblsp fish sauce
- cup olive oil
- 6 whole limes, wedged
- 2 Tbslp brown sugar
Combine garlic, lime zest and juice, fish sauce, olive oil and diced chilli. Add cleaned prawns and allow to marinate for at least 2 hours. Remove prawns from marinade and skewer from “tip to tail” so that the prawn extends the length of the skewer. Top skewer with a wedge of lime. Cook prawns either on a bar-b-que or under the griller. Place remaining marinade in a saucepan and warm slightly. Platter prawn skewers and drizzle with warmed marinade. Serve.