• Chilli BBQ prawns with pickled cucumber (My Second Restaurant in India)Source: My Second Restaurant in India

The tang of the pickled cucumber is a great counterpart to the spice of the prawns.






Skill level

Average: 3.9 (5 votes)


  • 1 tsp minced garlic
  • 1 tsp red chilli powder
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 250 gm prawns, shelled and cleaned
  • Aioli and lime wedges, to serve

Pickled cucumber

  • 1 cup water
  • ⅓ cup white wine vinegar
  • ⅓ cup sugar
  • 2 tsp salt
  • 1 cup sliced cucumbers

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 30 minutes

  1. Mix the garlic, red chilli powder, pepper and oil. Toss with the prawns to coat thoroughly. Set aside to marinade while you prepare the cucumber.
  2. Place water, vinegar, sugar and salt in a small saucepan over medium heat. Bring to the boil, stirring to dissolve the sugar, then remove from the heat. Pour over cucumber. Allow to sit for 30 minutes before serving.
  3. When nearly ready to serve, heat a barbecue grill, or a grill pan over high heat, and quickly cook the prawns, just until done. Serve prawns with cucumber, aioli and lime wedges.