Barbecued Tiger Prawns With Chipotle Sauce

Large tiger prawns are sold frozen at Real Fresh, allow overnight to thaw, and leave in the fridge to thaw out properly. Prawns need to be cooked quickly to keep the flesh succulent, and on a BBQ they are best kept in the shell to keep the flesh moist. 


Serves: 10-12 

Prep time: 15 minutes 

Cook time: 10 minutes 



¼ cup lime juice 

2 tablespoon fish sauce  

2 tablespoon chopped coriander 

3 cloves garlic, finely chopped 

2 small red chillis, sliced 

1 ½ teaspoons sugar 

20 large Tiger prawns 

60g butter, melted 

2 limes or lemons, halved 

½ iceberg lettuce 


Chipotle sauce: 

150g chipotles in adobo sauce 

½ cup sour cream 

¼ cup mayonnaise 

3 tablespoons chopped coriander 

1 teaspoon garlic powder 

½ teaspoon cumin 

Salt to taste 



Combine lime juice, fish sauce, garlic, coriander, chillies and sugar in a large bowl. Peel the shell from the tail portion if desired, or leave the skin on if cooking on a BBQ plate and provide a lemon water bath for sticky fingers.  

 Mix prawns with the lime marinade, leave to marinate for 30 minutes. 

 Heat a BBQ plate over a hot heat.  Cook the prawns quickly on a hot grill for 2 minutes each side, basting liberally with melted butter. Grill lime or lemon halves, cut side down, for 3 minutes. 

 To make the chipotle sauce, Add all of the sauce ingredients to a food processor. Process until smooth. Cover and chill before serving. 

 Wash and chill the lettuce leaves and break into pieces. Arrange the leaves on a large platter. Arrange the prawns over the lettuce and squeeze grilled limes or lemons over prawns, and accompany with the chipotle sauce. Garnish with extra lemon wedges and fresh herbs and sprinkle with sea salt.