4 15 mins
Print Recipe

BBQ Grilled Prawns with Peach Sauce


  • 825g can SPC Peach in Mango Nectar, drained, retaining 1/2 cup juice
  • 1/4 cup coriander leaves
  • 1 small red onion, chopped
  • finely grated zest and juice 1 lime
  • 2 tbsp fish sauce
  • 1 tbsp siracha (hot chilli sauce)
  • 1 small red chilli, chopped
  • 1 garlic clove, chopped
  • 2 tbsp coconut milk (optional)
  • 1kg green prawns, peeled, tails on
  • bamboo skewers, soaked
  • 2 tbsp vegetable oil 


  1. Combine peaches, coriander leaves, onion, lime zest and juice, fish sauce, siracha, chilli and garlic in a large jug (or food processor).
  2. Using a hand blender (or a food processor), blitz all ingredients together until well blended. Taste and adjust seasonings. At this stage add a little coconut milk if liked for a creamier end result.
  3. Meanwhile, thread 3-4 each prawns lengthwise onto a skewer. Heat a chargrill on high. Brush prawns with oil and chargrill 3-4 minutes, turning until cooked through. Serve with peach sauce for dipping.Tip: Store any leftovers in the fridge in an airtight container for up to 5 days.  
BBQ Grilled Prawns with Peach Sauce

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