Sticky Sizzling Prawns with Lime and Caraway Seeds Recipe

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  • zest and juice half a lime
  • 4 garlic cloves, crushed
  • Tabasco Jalapeno sauce
  • 2tbsp olive oil
  • 2tbsp tomato ketchup
  • 4tbsp clear honey
  • ½ tsp caraway seeds
  • 24 freshwater prawns, peeled
  • coriander leaves, to garnish


  • Grate the zest and squeeze the juice of half a lime into a bowl and stir in the garlic, a generous shake of Tabasco Jalapeno sauce, the olive oil, tomato ketchup, honey and caraway seeds. Mix well.

  • Add 24 freshwater prawns that have been peeled down to the tips of their tails (leaving just the fans at the end). Toss the prawns in the mixture until well coated.

  • Tip the mixture into a shallow gratin dish and grill the prawns for about a minute on each side, until they turn from grey to pink.

  • Serve the prawns and sauce with a mixture of wild and basmati rice (shaped in dariole moulds), tossed with chopped fresh coriander, and a simple salad. Garnish with coriander leaves.

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