byron bay chilli co prawns

Byron Bay Chilli Co | Chilli and Lime Skewered Prawns

In Spicy Main Dishes by Mark MaskerLeave a Comment

One great thing about Byron Bay Chilli Co is that their recipes always make me think of the beach. That’s really valuable when you’re cooped up during late-winter cold. The combination of coconut hot sauce and prawns is a terrific team-up no matter what season it is, though.

byron bay chilli co prawns

Ingredients

24 large prawns
2 tablespoons chopped coriander
2 cloves garlic, minced
2 tablespoons lime juice
1 red chilli, finely chopped (optional)
1 tablespoon vegetable oil
½ cup BBCC Fiery Coconut Chilli Sauce

Instructions

  1. Shell and de-vein prawns and place in a shallow dish.
  2. Mix coriander, garlic, lime juice, chilli and oil together. Pour over prawns and marinate for 30 minutes in the refrigerator.
  3. Place prawns on metal or bamboo skewers and grill about 3 minutes on each side while basting with chilli sauce.
  4. Serve prawns hot off the grill with coconut jasmine rice.
  5. Cooled prawns can also be served on salad greens. Drizzle with a vinaigrette made with oil, lime juice and a dash of chilli sauce.
Serves 4

Variation

Baste with BBCC Spicy Sweet Chilli Sauce or do half and half with both sauces.
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

Latest posts by Mark Masker (see all)

Leave a Comment