Grilled Prawns with Spicy Plum & Lime Dipping Sauce

Jenny Morris, Plums

Sweet heat and seaside glamour on a plate.
Juicy, smoky, and wickedly moreish.
Serves: 2 to 4

Ingredients:

For the prawns:

  • 600 grams large prawns, peeled and deveined (tails on for flair)
  • 2 Tbsp olive oil
  • Juice and zest of 1 lime
  • 1 clove garlic, grated
  • A pinch of salt
  • Cracked black pepper

For the spicy plum & lime sauce:

  • 4 ripe plums, pitted and chopped
  • 1 small red chilli, finely chopped (or more if you dare)
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp lime juice
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil

To serve:

Fresh coriander, basil
Lime wedges
Toasted sesame seeds (optional)

Method

Make the plum sauce:

  1. Add plums, chilli, ginger, lime juice, vinegar, honey, soy sauce, and sesame oil to a small saucepan.
  2. Simmer gently for 8–10 minutes until the plums collapse and the sauce becomes thick and glossy.
    Taste it, you want that magic balance of sweet, spicy, tangy.
    Cool slightly, then blend until smooth.

Marinate the prawns:

  1. In a bowl, toss prawns with olive oil, lime juice, zest, garlic, salt, and pepper.
    Let them lounge around for 10–15 minutes while the grill heats up.
  2. Grill or braai:
  3. Thread prawns onto skewers or toss straight onto a hot grill pan or braai grid.
    Cook for 2–3 minutes per side until pink and lightly charred.
    Brush with a little plum sauce just before finishing for a sticky sheen.

Serve it up:

  1. Arrange prawns on a platter with bowls of the dipping sauce, scatter with coriander, sesame seeds, and a few wedges of lime.
    Serve warm, preferably with fingers, laughter, and chilled rosé.
  2. Tips
  3. This sauce also seduces grilled salmon, calamari, or even crispy tofu.
    Make extra — it keeps beautifully in the fridge for up to 5 days.
    Add a splash of plum liqueur or white rum for a cheeky adult twist at a dinner party.