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Chilli and Lime King Prawns with Chipotle Mayonnaise

Must try this juicy, plump Aussie prawns!

Prep Time

        Prep time: 10 minutes
        Cook time: 10 minutes
        Yield: Serves 6


    •    Crusty bread, to serve
        1/4 cup (60ml) olive oil
    •    4 garlic cloves, finely chopped
    •    1 long green chilli, very finely chopped
    •    1kg green king prawns, peeled (tails intact), deveined
    •    finely grated zest of 1 lime and juice of 2 limes, plus wedges to serve

For chipotle mayonnaise (makes 11/2 cups)

    •    1 egg yolk
    •    2 tbsps lime juice
    •    1 tbsp white vinegar
    •    1 tbsp barbecue sauce
    •    1 cup (250ml) light olive oil
    •    2 canned chipotle chillies in adobo sauce, plus 1 tbsp sauce


  1. For the mayonnaise, place the yolk, lime juice, vinegar and a good pinch of sea salt flakes in a food processor and whiz to combine. With the motor running, add the light olive oil in a slow, steady stream until you have a thick, glossy mayonnaise. Add the chipotle chillies, adobo sauce and barbecue sauce, then whiz until smooth. Refrigerate until needed.
  2. Place the olive oil in a frypan over medium heat. Cook garlic and chilli, stirring, for 1-2 minutes until softened. Stir in the lime zest and half the lime juice, then increase heat to medium-high. Add prawns and cook, turning, for 3-4 minutes or until just cooked, squeezing remaining lime juice over prawns as they cook.
  3. Place prawns on a serving plate and spoon over a little garlic oil from the pan. Serve warm or cold with chipotle mayonnaise, lime wedges and bread.

This great family recipe is thanks to delicious at


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