Chilli Prawn Pops with Roasted Lime

I could probably write an entire cookery book featuring chillies as I seem to be putting them in everything at the moment, although sadly no publisher has yet beaten a path to my door brandishing a contract.

These absurdly cute prawn lollipops would definitely merit a page to themselves though. They make a good starter but they’d also be good as part of a barbecue feast. They take only minutes to prepare and cook, though you do have to factor in the marinating time.

Chilli Prawn Pops with Roasted Lime

Image of chilli prawns pops on the griddle

Ingredients:

16 raw king prawns, shelled and de-veined

100 ml sweet chilli sauce

4 cloves of garlic, peeled and crushed

1 thumb of ginger, peeled and grated

Zest of 1 lime

2 limes, halved

Oil, for cooking

Method:

Image of prawns in marinadeMix the chilli sauce with the garlic, ginger and lime zest and pour over the prepared prawns. Cover and marinate in the fridge for two to four hours.

Image of chilli prawn pops, served with limeTwenty minutes before you want to eat, soak eight wooden skewers in water so they won’t burn (or use metal skewers).

Take the prawns out of their marinade and curl two together, ying and yang, so they form a round lollipop shape. Push them onto  the end of a skewer. Repeat until you’ve used all 16 prawns. Brush them with oil.

Heat a barbecue, griddle or large, heavy-based frying pan until very hot. Cook the prawns for a minute or two each side, until they’re pink and lightly charred. At the same time, griddle the lime halves, cut side down, for two minutes.

Serve immediately with the griddled lime to squeeze over.

14 thoughts on “Chilli Prawn Pops with Roasted Lime

    • I think I’ll pass on the chilli granola. Summer seems to have deserted us again here today … it’s drizzling. But hey, a plateful of these would cheer you up no end!

    • Are we growing chillies? Hollow laugh. Of course are are, Him Outdoors should probably be going to Chillies Anonymous. They are lovely to have, although we grew enough last year to keep all the local takeaways supplied. 😀

  1. Love prawns on the BBQ, Linda. You’re right. They’re so easy to prepare and the grill brings out the best in them. Your mentioning of sweet chili sauce has given me an idea. I’ve a number of chilies ripening and have been wondering what to do with them all. I need to find a sweet chili recipe and give it a try. What have I got to lose? Well, a few taste buds, maybe, but they’ll grow back — I hope. 🙂

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