Lime Purée Dressing for Grilled Prawns

Use Purée Lime, PONTHIER (1kg) to make this recipe. Lime purée makes a smooth dressing that coats grilled prawns evenly. Keep most of it clean for serving and use only a small separate portion before cooking, so raw shellfish never contaminates the finished sauce.

At a glance

• Yield: 4
• Preparation: 15 minutes
• Cooking: 5 minutes
• Chilling or freezing: None

Purée Lime — PONTHIER (1kg)

£16.83

● In stock

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Ingredients

• 60g lime purée, thawed
• 3 tbsp olive oil
• 1 tbsp honey
• 1 small red chilli, finely chopped
• 2 tbsp chopped coriander
• 1 small garlic clove, grated
• 400g raw peeled prawns
• Fine sea salt

Method

1. Whisk lime purée, olive oil, honey, chilli, coriander, garlic and salt.
2. Place two tablespoons in a separate bowl and toss with the raw prawns. Keep the remaining dressing clean.
3. Heat a grill pan until hot. Cook the prawns for two to three minutes per side, depending on size, until opaque and piping hot.
4. Transfer to a clean plate and spoon over the reserved dressing. Serve immediately.

Why this recipe works

Purée creates a stable base that carries oil, chilli and herbs across the prawns. Brief contact before cooking adds flavour without letting citrus make the raw prawn surface soft.

Practical tips and variations

• Do not reuse dressing that has touched raw prawns.
• Pat prawns dry before adding the small marinade portion.
• Reduce chilli or omit it for a milder dish.

Serving and storage

Cooked prawns are best eaten immediately. Refrigerate leftovers promptly and eat within one day.

Frequently asked questions

How long should prawns marinate in lime?

Keep it brief, around ten minutes, because acid changes the surface texture.

Can I use cooked prawns?

Yes. Warm them very briefly and toss with the clean dressing, avoiding overcooking.

Can I make the dressing ahead?

Yes. Refrigerate it for up to one day and add fresh coriander before serving.