Chilli Chargrilled Prawns - makes 8, takes 10 mins to make, 15 mins to marinate, about 8 mins to cook on the BBQ from raw or 5 mins for cooked prawns (or cook for the same amount of time in a griddle or frying pan)
288g raw tiger prawns or the equivalent weight of cooked king prawns
8 kebab sticks (if using wooden, soak in water first to stop them from burning)
For the marinade
2 tbsp olive oil
1 tsp Dijon mustard
Large pinch hot chilli powder or ½ red chilli, deseeded and finely chopped (optional)
Juice and zest of ½ lemon
To serve, lemons, cut into wedges (throw on the BBQ for a slightly charred flavour)
- Thread the prawns onto the kebab sticks. Put all of the marinade ingredients into a large shallow dish (long enough for the kebab sticks) and mix together. Add the prawns andleave to marinade for 15 mins.
- Cook the raw prawns on the BBQ for about 8 mins or until pink all over and slightly charred. If using cooked prawns, barbeque for just a few minutes until slightly charred.
Per serving: 115kcal, 6.9g fat, 1.0g saturated fat, 0.1g sugars, 0.4g salt.
Source: the Co-operative instore magazine.