Recipe: Lemongrass and Kaffir Lime Prawns

21 Nov 2017

Refreshing lime, punching chilli and fresh seafood – this is a dish that will have the whole family coming back for seconds (or thirds). 


Serves: 3-4

Prep: 10 minutes

Cooks in: 5 minutes




  • 1 ½ tablespoons sweet chilli sauce 
  • 2 teaspoons (GF if required) fish sauce or soy sauce 
  • juice of 1 large lime 
  • 1 teaspoon sesame oil 
  • 1 tablespoon oil 
  • 2 cloves, chopped garlic 
  • 2 finely shredded kaffir lime leaves 
  • 1 stalk, finely chopped lemongrass 
  • 1 chopped red or green chilli 
  • 150g snow peas 
  • 3 dozen raw prawns (shrimp), shelled with tails left on, thawed
  • small handful of basil
  • small handful of coriander (cilantro)




  1. Mix sweet chilli sauce, fish sauce, lime juice and sesame oil together and set aside
  2. Heat oil in a wok or large fry pan on high heat. Add garlic, kaffir lime leaves, lemongrass, chilli, snow peas and prawns and stir-fry for 2 minutes, before adding sweet chilli mixture.
  3. Toss everything in the fry pan or wok together for a further 1-2 minutes until prawns are just cooked and everything is hot through.
  4. Lightly toss through herbs just before serving.


Serve with coconut rice, slices of fresh cucumber and tomato. Enjoy!