Thai Prawns

Explosive Thai Prawns with a hint of Wasabi


40 mins 


5 mins 


Scrumptious prawns served with a spicy Thai sauce made with Hellmann's mayonnaise and red chilies


  • 600 g raw tiger prawns
  • 2 dollops Hellmann's Mayonnaise with a Zing of Lemon
  • Juice of 1 lime juice
  • 1 tablespoon fresh mint (optional)
  • 400 g watermelon
  • 1/2 cucumber
  • 2 shallots, finely chopped
  • 2 tablespoons fresh mint
  • 1 or 2 small fresh red chillies, finely chopped

  1. Amount per Serving
Title Amount per Serving
Energy 142.85 kcal
Protein 21.5 g
Sugar 5.42 g
Fibre 1.08 g
Fat 1.67 g
Saturated fat 0.42 g


  1. Score the back of the prawns with a sharp knife to open them up.

  2. Put the wasabi mayonnaise in a large bowl.

  3. Add the prawns and coat thoroughly. Set aside in the fridge for at least 30 minutes.

  4. Meanwhile, make the salsa by chopping the watermelon and cucumber into 1cm cubes and mix with the shallots, mint, chillies and lime juice in a large bowl. Set aside for the flavours to blend.

  5. Thread the prawns onto pre-soaked wooden skewers and BBQ for 2-3 minutes on each side, or until the prawns are pink and cooked all the way through.