Skewered bbq prawns with rum sauce

    30 min

    A very flavourful marinade and basting sauce for summertime barbecuing that works really well with fish. If using wooden skewers, soak in lime juice or white wine for some extra flavour.

    17 people made this

    Makes: 4 

    • 4 tablespoons honey
    • 1 teaspoon lime juice
    • 3 tablespoons rum
    • 1/2 teaspoon grated orange zest
    • 1 tablespoon orange juice
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon freshly chopped coriander leaves
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 1/2 teaspoons cornflour
    • 20 raw peeled king prawns
    • 4 long wooden skewers

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat barbecue for medium heat, and lightly oil the grill grate.
    2. Mix together the honey, lime juice, rum, orange zest, orange juice, fresh ginger, coriander , salt, pepper and cornflour until smooth and thoroughly. Pour half into a smaller bowl for basting, pour the other half over the prawns.
    3. Thread 5 prawns onto each skewer, and sprinkle with salt and black pepper. Discard the marinade.
    4. Barbecue the prawns until pink and cooked through, about 4 minutes per side. Baste with rum sauce as they cook.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    This was so delicious. I did not change a thing. I made this for a dinner party and everyone raved about how flavorful the shrimp was. I wish I could give this recipe 6 stars  -  07 Nov 2010  (Review from Allrecipes US | Canada)


    Easy and tasty, but I made it in the oven so it was probably not as good as it would have been on the grill! Keep for summer time...  -  08 Dec 2010  (Review from Allrecipes US | Canada)


    Tried the glaze on Mahi Mahi and baked it (poured 1/2 the glaze on top) - delicious... saved 1/2 the glaze, heated it until thick and bubbly, and poured over mahi when serving. This is a keeper for sure!  -  25 Oct 2010  (Review from Allrecipes US | Canada)