Barbecued prawns with chilli lime dressing

Prep 0 h : 0 m
Cook 0 h : 35 m


  • 1.7kg uncooked large king prawns, halved lengthways

    2 baby fennel bulbs, trimmed and thinly sliced

    250g baby cucumbers, sliced into ribbons

    210g small red radishes, thinly sliced

    4 tbsp fresh baby coriander

    For chilli lime dressing, mix:

    80ml lime juice

    80ml lemon juice

    125ml olive oil

    2 cloves garlic, crushed

    2 tsp caster sugar

    2 tsp sea salt flakes

    1 fresh long green chilli, thinly sliced


  • Place prawns in a large bowl with half the dressing; toss to coat. Cook prawns on a heated grill plate (or grill or barbecue) for 5 mins or until just changed in colour.

    Place fennel, cucumber and radish in a bowl; toss gently to combine.

    Serve the prawns with salad, drizzled with remaining dressing and topped with coriander.