• 125 ml olive oil
  • 6 table spoons of lime juice about 2 limes
  • 2 garlic cloves finely chopped
  • 1/2 teaspoon of granulated sugar
  • 1/2 a teaspoon of chili powder
  • leaves from a small coriander bunch finely chopped
  • 1 tablespoon of soy sauce
  • 1 cm of fresh root ginger peeled and finely chopped
  • salt and pepper
  • 32 large raw prawns total around 750 g


  • STEP 1
    1. whisk together the oil lime juice ginger and garlic. Add the sugar chilli powder chopped coriander,soy sauce, salt and pepper. Stir well.
  • STEP 2
    2.take 8 bamboo skewers, thread 4 prawns on each and lay them in a dish.
  • STEP 3
    3. pour the marinade over the prawns, cover and put in fridge for 1 to 2 hours, turning occasionally.
  • STEP 4
    4. heat the grill and brush the rack with oil. Put the kebabs on the rack and grill them for 2-3 minutes until they turn pink. Turn them and do the same for the other side.
  • STEP 5
    5. put the kebabs on a plate and serve with lime wedges on the side and last squeeze of lime on the top.

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