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Photo of Lemongrass prawns with lime and chilli salt by WW

Lemongrass prawns with lime and chilli salt

Total Time
20 min
15 min
5 min
Give your barbie a South-East Asian twist by sprinkling sweet prawns with the hot and sour flavours of chilli and lime



1½ tsp, (flakes)

Fried shallots

20 g, (1/4 cup)

Lime rind

2 tsp, finely grated

Dried chilli flakes

1 tsp

Caster sugar

1 tbs

Raw peeled prawns

900 g, (buy 1.8kg shell-on prawns, then peel)

Olive oil

2 tbs, (light)

Lemongrass paste

1 tbs

Fresh coriander

¼ cup(s), coarsely chopped


1 medium, wedges, to serve


  1. Place sea salt, fried shallots, rind, chilli flakes and sugar in a food processor. Pulse until mixture resembles f ine breadcrumbs. Place lime and chilli salt aside.
  2. Peel prawns, leaving tails intact (see Quick Tip opposite), and place in a large bowl. Add oil and lemongrass paste and toss to coat. Thread prawns, tails f irst, onto wooden skewers (see tip).
  3. Preheat a barbecue or chargrill over high heat. Cook prawns for 1–2 minutes each side or until just cooked through. Sprinkle prawns with coriander and lime and chilli salt. Serve with lime wedges.


SERVING SUGGESTION: Steamed brown rice and green salad. TIPS: Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking. To save time you can use ready-peeled prawns for this recipe. You will need to buy 900g peeled green prawns with tails intact (sometimes called prawn cutlets).