Butterfly Chili Prawns with Sweet Chili Mayo Recipe

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A warm prawn cocktail? Just about! Just simply adapt the basic prawn cocktail recipe into something a little spicier and can be cooked indoors or chargrilled on the barbecue.

Serves: 8-10
Preparation Time: 10 minutes
Marination: 2 hours
Cook Time: 5 minutes



20 large king prawns, cut through the back and tract removed
3 cloves of garlic, chopped
1 red chili, finely chopped
3 tbsp olive oil
Handful of fresh parsley, chopped
2 lemons and limes, quartered

For the Sauce
8 tbsp mayonnaise
2 tbsp sweet chili sauce
Juice of half a lemon or lime



Marinate the cut prawns in the garlic, chili and olive oil. Set aside about one-third of the marinade to use as a dressing with the parsley. Cover in cling film and leave in the fridge for about 2 hours.

Mix the mayo, sweet chili sauce and juice of lime or lemon together and put in a bowl.

On your ready heated barbecue or on a griddle plate on the stove, put the prawns on shell side down and cook for 2 minutes, throwing some of the marinade over as you are cooking. Turn over, and cook for 1-2 minutes on the flesh side, again throwing some of the marinade over. Make sure the shell side has turned pink, and the flesh is cooked.

Place on a bed of lettuce and pour over the sauce containing the parsley. Use the chili mayonnaise as a dip.