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Combine the lime zest, chillies, garlic, fish sauce and olive oil in a large bowl and whisk to combine. Peel the middle sections of the shells from the prawns, leaving the heads and tails intact, and de-vein. Add the prawns to the marinade and toss to coat. Cover and refrigerate for 30 minutes.
Preheat the barbecue or grill to a high heat. Thread the prawns on to skewers then grill for 3-4 minutes. Turn, brush with the melted butter, and cook for a further 3-4 minutes. Remove from the heat and brush with any remaining butter. Serve with lime wedges.
Champteloup Sauvignon Blanc
Typical values per serving when made using specific products in recipe
Energy | 968kJ/ 232kcals |
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Fat | 13.2g |
Saturated Fat | 4.8g |
Carbohydrates | 2.8g |
Sugars | 2g |
Fibre | 0.3g |
Protein | 25.4g |
Salt | 3.1g |
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