Sriracha Grilled King Prawns Recipe

30 minutes


Grilled prawns

  • 24 king prawns, raw, heads on
  • 3 tbsp of chilli sauce, Sriracha
  • 1 lemon, zested
  • 1 tbsp of chilli flakes, red (optional)
  • sea salt
  • black pepper

Mango salsa

  • 3 mangoes
  • 1 tbsp of fresh ginger, grated
  • 1 red onion, finely chopped
  • 2 limes, juiced
  • 2 tomatoes, deseeded and finely chopped
  • 2 tbsp of coriander, finely chopped
  • 4 tbsp of pomegranate seeds
  • sea salt
  • black pepper


To prepare the prawns, bring a saucepan of lightly salted water to the boil. Blanch the prawns for 30 seconds, drain and cool in iced water. Remove the heads, peel and de-vein, and place them on a chopping board
Brush with Sriracha sauce and season with black pepper and extra chilli flakes (optional)
Heat a large griddle pan over a medium-high heat. Grill the prawns for 1 minute on each side, then remove from the pan and allow to cool slightly
In the meantime, prepare the mango salsa. Peel and finely dice the mango, place in a bowl and add the red onion, pomegranate, tomatoes, ginger, lime juice and coriander
Season with salt and pepper to taste and use metal pastry rings to create neat rounds on serving plates
Top with the Sriracha grilled king prawns and sprinkle with lemon zest and chopped coriander. Serve immediately, enjoy!