If using wooden skewers, soak skewers in water for at least 30 minutes.
Using a basting brush, brush both sides of the prawns with the chilli sauce. Sprinkle the chipotle chilli powder all over the prawns.
Prepare your barbecue for direct cooking over high heat (230°C to 270°C).
Wrap a slice of prosciutto around each prawn. Thread onto the skewers, 1 to 2 prawns per skewer.
Place the prawns onto the barbecue, close the lid and barbecue the prawns over direct high heat for 2 minutes on each side.
Once cooked, serve the firecracker prawns with aioli.
- 24 green prawns, peeled, deveined, tails intact
- 2 tablespoons chilli garlic sauce (i.e. Sriracha)
- 2 teaspoons chipotle chilli powder
- 24 strips prosciutto, thinly sliced
- Aioli, to serve