Cooking prawns in the shell this way helps them retain moisture really well and with the high temps in Roccbox you can ensure the shell chars and colours beautifully without overcooking the prawns. Look out for good sized prawns – we used 8-12’s…
Prepare the prawns by trimming off the legs and sharp horn and devein by pulling the head towards the tail and sliding a cocktail stick in the natural gap of the shell to remove the vein.
Toss the prawns thoroughly with the sweet chilli sauce (being careful of any sharp bits!) and marinade in the fridge for 30 minutes to an hour.
When ready to eat, skewer the prawns from the gap between the clacker and tail and cook in a preheated griddle pan in Roccbox for around 3 minutes in total.
Serve with lime wedges and picked oregano.
6 Large prawns, shell on
6 tbsp Sweet chilli sauce
6 Wooden skewers, soaked in cold water for at least 30 minutes
Lime wedges and oregano to serve