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Ginger and Lime Prawn Tails

(Serves 4 as a tapas dish)

Chef Tip:

Don’t overcrowd the pan – you might have to cook the prawns in batches if your pan is too small for all the prawns at the same time. Chef Tip: I always like to squeeze a little extra lime juice over the prawns while they are cooking for extra zing. Always cook according to your taste buds.

  • 400g net (defrosted) Headless and deveined pink prawn tails (shells peeled off but tails intact)
  • 100ml freshly squeezed lime juice
  • 1 piece (about 2cm x 2cm) Fresh ginger, washed and grated (don’t bother peeling it)
  • Salt and pepper
  • 100ml Oil


Whizz the oil, ginger, salt, pepper and oil together to emulsify.  Toss the prawns in the marinade and let sit for at least 2 hours.

Heat a heavy based pan until very hot and drop the prawns into the pan with a splash of butter.

Cook for a few minutes until the ginger starts to caramelize and the prawns are cooked through and slightly firm to the touch. Be careful not to overcook.

Served with wasabi mayonnaise

Add more or less ginger depending on your taste preference

For the wasabi mayo: Take half a cup of good quality mayonnaise and mix in wasabi paste (approximately 3 teaspoons) to taste.

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