Barbecued split prawns with lime caramel sauce

Barbecued split prawns with lime caramel sauce
  • 0:20 Prep
  • 0:15 Cook
  • 8 Servings
  • Easy

Nothing says summer like prawns on the barbie!

Featured in
Caramel recipes, Easy entertaining


  • 1kg raw prawns
  • 1/4 cup Coles Brand australian extra virgin olive oil
  • 1 lemongrass stalk, chopped
  • Lime halves, to serve
  • 2 tablespoons chopped mint, to serve

Caramel sauce

  • 1/2 cup caster sugar
  • 1/4 cup brown sugar
  • 1 long red chilli, finely sliced
  • 1 tablespoon ginger, grated
  • 1 lime, juice
  • 2 teaspoons fish sauce


  • Step 1
    To prepare prawns, remove heads with a small knife. Trim legs with kitchen scissors. Using a small, sharp knife, split prawns in half lengthways, not quite all the way through. Remove intestinal tracts. Lay prawns on a flat surface, shell side up. Using your fingers, press prawns flat.
  • Step 2
    Mix together oil and lemongrass in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 30 mins, to marinate.
  • Step 3
    To make sauce, heat both sugars and 1 tbsp water in a small pan on low for 2-3 mins, or until sugar has melted. Add chilli and ginger. Increase heat to medium. Simmer for 5-7 mins, without stirring, or until caramelised. Remove from heat. Carefully add juice and fish sauce as mixture may spit. Swirl to combine. Return to low heat and simmer for 1 min, or until combined.
  • Step 4
    Meanwhile, preheat barbecue or chargrill on high. Cook prawns, flesh side down for 2 mins, turn and cook for 1 min. Serve with sauce, lime and mint.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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