Fast food at it’s best! Check out GB long jumper and Commonwealth Games Silver Medalist, Jazmin Sawyers and best buddy, polevaulter Lucy Bryan preparing these delicious Lime Chilli Prawn Skewers with Sweet Chilli Mayo in the video blog below. It’s so refreshing to see young people having a real giggle together whilst cooking and tucking into great food. Of course they need to take their nutrition seriously, but it doesn’t stop them appreciating a tasty meal!
An excellent source of protein, this recipe is also rich in B-vitamins, omega-3 fatty acids, iron, copper, magnesium and zinc to help muscle recovery and growth and to give the immune system a boost. We like it with couscous and fresh coriander salsa.
Ingredientsto serve 4
- 4 metal or bamboo skewers
- 350g raw tiger or king prawns, shelled
- juice and zest of 2 limes
- 1 garlic clove, peeled and crushed
- 1 red chilli, deseeded and finely chopped
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp light soy sauce
- 4 tsbp mayonnaise
- 1 tbsp sweet chilli sauce
- Energy (kcal) 190
- Carbohydrate (g) 8 (of which sugars (g) 3)
- Protein (g) 13
- Fat (g) 12.5 (of which saturates (g) 2)
- Salt (g) 2
- Fibre (g) 1
MethodPrep time 5 mins | Marinate 10-15 mins | Cook 4 mins
If you are using bamboo skewers, soak them in a bowl of water for 30 minutes or so before using them, so they don't burn when you cook the prawns.
Place the prawns in a mixing bowl and add the rest of the ingredients. Set aside for 10 minutes to let the flavours infuse.
Meanwhile mix together the mayonnaise with the sweet chilli sauce in a small bowl.
Thread the prawns onto the skewers. Keep the marinade for basting.
Heat the griddle, grilll or barbecue so that it is really hot and cook the prawns for 3-4 minutes, turning and basting with the marinade until the prawns are pink and just cooked through. Take care not to overcook, as the prawns will turn rubbery!
Serve with couscous or warmed pitta, plenty of salad and mayo.