Chilli & Garlic Prawns


  • 16-20 large black tiger prawns
  • Chilli and Garlic Seasoning
  • Olive oil
  • 1 lime or lemon
  • Sweet Chilli dipping sauce


If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Remove the heads. Cut through the hard shell, along the backs, with a pair of kitchen scissors and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse in clean water.


  1. Season each prawn on both sides with Chilli & Garlic Seasoning and brush generously with olive oil over the prawns with the LK's Silicone Basting Brush.
  2. Leave covered in the fridge with an ice brick on top until ready to cook.
  3. Prepare your LK's Cast Iron Griddle Pan or braai fire and cook the prawns, meaty side down, until well marked. Turn over and cook on the shell side for 2 minutes.
  4. Squeeze lime or lemon juice over and serve with Sweet Chilli Chutney as a dipping sauce.


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Chilli Prawns

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