Skewered Tiger Prawns with Lime & Chilli Marinade & Salsa

Makes 12


  • 12 raw tiger prawns, shell on
  • Zest and juice of 1 lime
  • 1 medium size fresh chilli, chopped
  • Salt
  • 12 bamboo skewers, soaked in water for at least 30 minutes to prevent them burning

To serve

  • 150g mixed salad leaves
  • Salt and freshly ground black pepper


  • 1 large ripe mango, peeled, stoned and cut into 2cm cubes
  • 4 kiwi fruit, peeled and cut into 1cm cubes
  • Zest and juice of half a lemon
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped coriander
  • Salt and freshly ground black pepper
  • Combine all the salsa ingredients in a bowl and refrigerate until ready to serve.


  1. Make the marinade by putting the lime zest and juice, olive oil and salt in a small bowl. Leave to stand for 5-10 minutes.
  2. Insert the pointed end of each skewer into the head end of a prawn, push through the entire length and out the tail end so the prawn is straight. Lay skewer down on a piece of aluminium foil, then repeat with the remaining prawns.
  3. Rub the prawns with the marinade, wrap them in the foil and leave in fridge to infuse for 1-2 hours.
  4. When ready to cook, open up the foil parcel, lay the prawns on your barbecue and cook for 5 minutes, turning once.
  5. Cover a large serving dish with the salad leaves, season with salt and pepper and drizzle with extra-virgin olive oil. Lay the prawn skewers on top and serve with the salsa.