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Hand-held salt and pepper prawns recipe

Hand-held salt and pepper prawns recipe

6 ratings

Ready in less than 10 minutes, this spicy barbecued salt and pepper prawn skewer recipe is easy to make and they're even easier to eat. Just fire up the BBQ, mix up the spice-rub and the dressing, then get grilling. See method

  • Serves 4
  • 5 mins to prepare and 4 mins to cook
  • 214 calories / serving


  • 20 king prawns, peeled
  • 2 tsp rainbow peppercorns, crushed
  • 1 tsp Maldon sea salt
  • 1 star anise, seeds crushed, tough bark discarded
  • 4 tbsp cornflour

For the dipping sauce

  • 1 red chilli deseeded and finely chopped
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 garlic clove, crushed
  • 1 tsp sugar
  • lime wedges and coriander leaves, to serve (optional)

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 9%
  • Sugars

    2g 2%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 28g Protein 11.6g Fibre 0.1g


  1. Preheat a BBQ. Toss the prawns in the sesame oil and thread 5 onto each skewer. Mix the peppercorns, salt, star anise and chilli with the cornflour. On a flat plate roll each skewer through the flour to coat. Combine all the ingredients for the dipping sauce in a small bowl.
  2. Brush the BBQ grill with a little oil, grill the prawns over hot coals for about 2 mins each side until pink, crispy and cooked through. Serve with lime wedges and coriander, if you like. 

See more Barbecue recipes

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