Description
These Chilli, Bacon & Butterflied Prawn Skewers are smoky, spicy, and packed with bold flavor. Juicy prawns wrapped in crispy bacon and brushed with a chili glaze make an irresistible appetizer or barbecue favorite, perfect for any grill gathering or summer feast.
Ingredients
Skewers
- 16 large prawns, peeled, deveined, and butterflied
- 8 slices streaky bacon, halved
- 8 skewers
Chili Glaze
- 2 tablespoons olive oil
- 1 tablespoon sweet chili sauce
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat the grill: Preheat your grill to medium-high heat to ensure it is hot enough for cooking the prawns evenly and crisping up the bacon.
- Prepare the prawns: Wrap each butterflied prawn with half a slice of streaky bacon, securing the wrap and then thread the wrapped prawns onto the skewers, two per skewer.
- Make the chili glaze: In a small bowl, combine olive oil, sweet chili sauce, smoked paprika, chili flakes, and minced garlic. Mix well to create a flavorful glaze.
- Brush with glaze: Generously brush the chili glaze over the bacon-wrapped prawns on the skewers, ensuring all sides are coated for maximum flavor.
- Grill the skewers: Place the skewers on the preheated grill and cook for 3–4 minutes on each side until the bacon is crisp and the prawns are fully cooked and opaque.
- Serve: Remove the skewers from the grill and serve immediately with fresh lemon wedges to squeeze over the top for a zesty finish.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Adjust the chili flakes amount according to your preferred spice level.
- These skewers are delicious served with garlic aioli or accompanied by a fresh green salad for a complete appetizer.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Australian
