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
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
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.