Recipe: Asian style barbecued prawns with coriander, chilli & lime

To celebrate Adelaide Central Market's Seafood & Sounds Festival this weekend they've shared with us their favourite seafood recipe Asian style barbecued prawns with coriander, chilli & lime.


  • 1 kg shell on Giant Australian green prawns, halved lengthways and deveined
  • 1 tbsp soy sauce
  • 2 limes, cut into wedges


  • 1 bunch coriander, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 birds eye chilli, deseeded (optional) and chopped
  • zest of lime
  • 125 ml vegetable oil


  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.

Pile the prawns on a plate and serve with lime wedges.


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We would like to acknowledge the Kaurna people as the custodians of the lands and waters of the Adelaide region.

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