Sweet and Spicy Lemon Chile Prawns

Using Challenge Lemon Butter Snack Spread to marinate and baste prawns is an excellent hack for a busy weeknight dinner or a leisurely cookout by the grill.







  • ½ cup Challenge Lemon Butter Snack Spread
  • ¼ cup granulated sugar
  • ¼ cup white vinegar
  • 1 teaspoon red chile flakes, plus more to taste
  • ½ teaspoon kosher salt
  • 1 teaspoon fish sauce
  • ¼ cup vegetable oil
  • 2 Tablespoons soy sauce
  • 1 teaspoon cornstarch mixed into 2 Tablespoons cold water
  • 2 pounds prawns, peeled and deveined
  • chopped cilantro, for garnish
  • lemon wedges, for serving


  • 1

    Combine Lemon Snack Spread, sugar, vinegar, red chile flakes, salt, and fish sauce in a saucepan. Bring to a boil and cook for about 2 minutes.

  • 2

    Reduce heat to low and pour 1/3 cup of mixture, along with oil and soy sauce, into a large bowl for a marinade. Add prawns and toss to coat. Marinate for 20 minutes.

  • 3

    Whisk the cornstarch slurry into the saucepan mixture. Bring to a boil, whisking constantly, and cook until sauce thickens, about 2 minutes. Remove from heat and set aside for basting.

  • 4

    Preheat grill to medium-high heat. Thread 4-5 prawns onto metal skewers. Grill until pink and opaque, about 3 minutes per side, basting with reserved sauce before and after each flip. Transfer to a large serving platter and sprinkle with cilantro. Serve hot with lemon wedges.

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