BBQ Chilli and Lime Prawns with Hokkien Noodle Salad

clock 30 minutes + 5 minutes bowl Serves 4


  • 1 Tbsp soy sauce
  • 3 Tbsp flavourless oil e.g. sunflower or rice bran
  • 2 red chillies, chopped finely, plus 1 extra chilli finely chopped for salsa
  • 1 Tbsp ginger, finely grated
  • Zest and juice of 2 limes, plus juice of 1 lime for salsa
  • 24 whole banana prawns, tails removed
  • 1 avocado, diced
  • 2 ripe peaches, diced
  • 2 Tbsp coriander, roughly chopped, plus 1/2 cup for the salad
  • 400 g hokkien noodles or similar
  • 1 cup salad greens
  • 2 spring onions, sliced finely
  • ½ cucumber, diced
  • ½ red pepper, sliced thinly
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  • 1. In a small bowl combine the soy sauce, oil, 2 chillis, ginger, zest and juice of 2 limes. Divide the mixture reserving half for the dressing.

  • 2. In a large bowl place the prawns and remaining marinade mixture, stirring well and leave to marinate for at least 30 minutes.

  • 3. In another small bowl combine salsa ingredients - avocado, peaches, 1/2 cup coriander leaves, juice of 1 lime. Stir gently to combine, and set aside.

  • 4. Cook the noodles as per packet instructions. Refresh under cold water. Add the salad greens, coriander, spring onions, cucumber and pepper. Add the dressing.

  • 5. Heat the BBQ to a medium/high heat. Add the oil. Cook the prawns for 1 or 2 minutes on each side, until slightly charred.

  • 6. Serve with the hokkien noodle salad, with salsa on the side.

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