Garlic & chilli prawns with pepperberry, saltbush & finger lime

Garlic & chilli prawns with pepperberry, saltbush & finger lime

Anyone that follows my instagram feed may remember a little guerrilla gardening going on in my street several months ago. Thanks to my neighbours idea, we joined in and contributed some herbs and fruit trees to plant out the median strips on our road.

One thing I really wanted to try growing was a finger lime tree; an Australian native that lives in the Southeast Queensland and Northern New South Wales rainforests, now grown and sold for everyday Aussies to plant in their gardens. The tree in our community garden still isn’t showing any signs of fruit (or much life for that matter) so when I noticed some already-fruiting trees at my local Bunnings, I grabbed another tree. This one now lives in our backyard and its first fruit was put to good use, alongside some others that I already had stashed in the freezer. Yes, they freeze and defrost perfectly.

Barbecued prawns may be a bit of a cliché but the varieties of flavour combo’s we have is endless. I’ve taken the classic garlic and chilli combination, also dressing them with some sweet vino cotto, lemon and native pepperberry. As a final flourish I’ve scattered them with dried salt bush, coriander and those beautiful caviar-like vesicles from the finger lime.

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garlic & chilli prawns with pepperberry, saltbush & finger lime

serves 4

  • 1 kg tiger prawns, shelled & deveined, tails left intact
  • 4 cloves garlic, finely grated
  • 1 tbsp chilli flakes
  • 1½ tsp ground pepperberries
  • Sea salt
  • 1½ tbsp macadamia oil
  • Juice of ½ a lemon (2 tbsp)
  • 2 tbsp vino cotto
  • 1 tsp saltbush
  • 2 finger limes (about 3 tbsp pulp)
  • 1½ tbsp coriander leaves, chopped


Place the prawns, garlic, chilli, pepperberries and a good pinch of sea salt into a bowl, Mix well and refrigerate until needed.

In a small bowl combine the lemon juice and vino cotto. Stir well and set aside.

Heat a barbecue grill or griddle pan over high heat. Cook the prawns a couple of minutes on either side and arrange on a serving platter. Drizzle the dressing over the prawns then sprinkle with the saltbush, finger lime pulp and coriander leaves. Sprinkle a little more chilli flakes over, if you wish. Eat immediately.

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