Sweet Chilli and Coriander Prawn Braai with Chili Dipping Butter

This South African-style barbecue dish is perfect for warm weather gatherings and combines the flavors of sweet chili sauce, fresh coriander, and succulent prawns. The chili dipping butter adds an extra layer of heat and flavor to this delicious dish.


  • 1 kg large raw prawns, deveined and shells removed
  • 1/2 cup sweet chili sauce
  • 1/4 cup freshly chopped coriander
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • 1/2 cup unsalted butter, softened
  • 2-3 red chilies, finely chopped


  1. In a large mixing bowl, combine the sweet chili sauce, chopped coriander, minced garlic, lime juice, salt, and black pepper.
  2. Add the prawns to the bowl and toss to coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  3. While the prawns are marinating, make the chili dipping butter. In a small mixing bowl, combine the softened butter and finely chopped red chilies. Mix well until the butter is evenly infused with the chili.
  4. Preheat your braai (barbecue) to medium-high heat.
  5. Thread the marinated prawns onto skewers and brush them with some of the remaining marinade.
  6. Place the prawn skewers on the braai and cook for 2-3 minutes per side or until they turn pink and are slightly charred.
  7. Serve the prawn skewers hot with the chili dipping butter on the side.

Enjoy this Sweet Chilli and Coriander Prawn Braai with Chili Dipping Butter for a flavorful and spicy barbecue experience!

Cajun Butter Shrimp & Sausage Skewers



  • 1 lb.

shrimp, peeled and deveined

  • 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too)
  • 1/4 c.melted butter
  • 1 tbsp.lemon zest
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tbsp.freshly chopped thyme
  • 1 tsp.smoked paprika
  • 1 tsp.garlic powder
  • 1/4 tsp.cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp.freshly chopped parsley, for garnish


  1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.
  2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers.
  3. Repeat until all shrimp and sausage is used.
  4. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices.
  5. Season with salt and pepper, then brush all over skewers.
  6. Heat grill or grill pan to medium.
  7. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.
braai pasta salad

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