Chawalit Grilled Garlic Ginger Prawns


  • 21 large green prawns, peeled leaving tail intact, deveined
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp Cayene Pepper
  • 1 tsp garlic, fine grated
  • 1 tsp fresh ginger, fine grated
  • ½ tbsp. black pepper
  • ½ tsp. chopped dried chilies
  • ½ tbsp. chopped coriander leaves
  • 14 pieces/1 inch cut fresh pineapple
  • Whole egg mayonnaise and Buderim Ginger Sweet Ginger Sauce
  • Lemon wedges, to serve


    1. Combine the prawns, lemon juice, olive oil, cayenne pepper, garlic, ginger, pepper and dried chilies in a large bowl. Toss to combine.
    2. Preheat a barbecue grill or chargrill on medium-high heat. Thread the prawns and pineapple evenly along 7 bamboo skewers (3 prawns with 2 pineapple pieces per skewer).
    3. Cook kebabs for 2-3 minutes each side or until prawns change colour and curl. Transfer to a serving platter.
    4. Sprinkle with coriander and serve with whole egg mayonnaise with sweet ginger sauce on the top plus lemon wedges.

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