If using wooden skewers, soak them in water for at least 30 minutes.
Prepare the barbecue for direct cooking over high heat (230°C to 290°C).
Brush both sides of the prawns with the chilli sauce, and then sprinkle all over with the chipotle chilli powder. Wrap a slice of prosciutto around each prawn. Thread onto skewers, 1 to 2 prawns per skewer.
Place the prawns on the barbecue over direct high heat, close the lid, and barbecue for 2 minutes on each side. Serve the firecracker prawns with aioli.
Place the prawns on the barbecue over high heat, close the lid, and barbecue for 2 minutes on each side. Serve the firecracker prawns with aioli.
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