Tiger prawn skewers on toast

Sweet, juicy tiger prawns work perfectly with garlic and chilli. A touch of fresh lemon balances their richness, and the toast soaks up all the lovely juices.

Serves 4, 25 mins preparation, 10 mins cooking


  • 36 uncooked tiger prawns
  • 1 tablespoon sea salt
  • 4 cloves garlic, crushed
  • 1 pinch dried chilli flakes
  • 1 pinch medium curry powder
  • 6 slices white country bread
  • 150g unsalted butter
  • Juice of 1 lemon
  • 1 tablespoon parsley

12 small wooden skewers


  1. In a bowl, mix the prawns and sea salt, and leave to marinade for 5 minutes - this helps bring out the sweetness of the prawns.
  2. Wash off the salt under cold running water, and pat the prawns dry on kitchen paper.
  3. In another bowl, mix the garlic, chilli flakes and curry powder. Add the prawns, coating them in the mixture, then thread 3 onto each skewer.
  4. While you heat a large frying pan, toast the slices of bread lightly and keep in a warm place.
  5. When the pan's hot, add the butter, quickly followed by the prawn skewers. Keep turning the skewers for 4-5 minutes, until the prawns turn a nice pink colour. Add the lemon juice and parsley.
  6. Place a slice of toast in the centre of each plate, cross 3 skewers over, and drizzle with the pan juices.

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