BBQ Prawns With Papaya and Chili Relish

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“Found on great papaya recipe hunt.”

Ingredients Nutrition

  • 48 king prawns, peeled with head and tail left intact but deveined
  • 2 tablespoons peanut oil
  • salt
  • black pepper
  • Papaya and Chili Relish
  • 42 ounces papayas, halved peeled deseeded and finely diced
  • 3 green shallots, finely chopped
  • 12 bunch cilantro, leaves picked finely chopped
  • 12 bunch mint, leaves picked finely chopped
  • 2 fresh red birds eye chilies, deseeded and finely chopped
  • salt
  • black pepper
  • 14 cup lemon juice
  • 1 tablespoon palm sugar, finely grated
  • 1 tablespoon peanut oil
  • 2 teaspoons fish sauce


  1. Papaya and Chilli Relish:
  2. Place papaya, green shallots, coriander, mint and chillies in a large bowl.
  3. Taste and season with salt and pepper. Stir until well combined.
  4. Whisk together lemon juice, palm sugar, peanut oil and fish sauce in a small bowl until combined. Add to papaya mixture and gently toss until well combined.
  5. Place in 2 serving bowls, cover with plastic wrap and place in fridge until required to develop the flavors.
  6. Prawns:
  7. Meanwhile, thread each prawn lengthways onto a bamboo skewer. Brush a barbecue grill or char grill with half the peanut oil to grease and preheat on high.
  8. Season prawns with salt and pepper. Cook half the prawns on preheated barbecue grill or char grill turning occasionally, for 3 to 4 minutes or until prawns change color and are just cooked through.
  9. Use tongs to transfer to a large plate and cover loosely with foil to keep warm.
  10. Repeat with remaining oil and prawns.
  11. Divide the prawns among 2 serving platters and serve immediately with the papaya and chilli relish.

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