Saturday, August 11, 2012

Hardcore Prawns

Looking for a perfect dish to serve for friends sitting on the patio with a glass of wine, or a great side to go with salad?  These prawns are spicy and mouthwatering.  We prefer using fresh prawns, size 20/30 peeled and deveined. Larger prawns are delicious too, but tend to be less sweet. We also put this marinade on scallops and cook them under the broiler.

1 lb raw prawns, peeled and deveined
1/3 cup lemon juice
1 tablespoon lemon rind
2 tablespoons minced garlic
1 tablespoon chili flakes
1 1/2 tablespoons cayenne powder
Salt and Pepper
Bamboo Skewers 

1. Heat BBQ to 350 - 400 degrees.
2. In a shallow baking dish soak the skewers in water for 30 minutes
3. Thread 4-5 prawns onto each skewer, by piercing the skewer through the body and tail. Check prawns at this time to make sure all of the intestinal vein has been removed. Rinse in cold water if required.
4. Put the skewers on a plate and mix remaining ingredients into a small bowl. Pour the marinade over the prawns ensuring even coverage.
5. Let sit for a maximum of 30 minutes, as the acid in the lemon juice will start to cook the prawns.
6. Put skewers on the BBQ, and grill 2-3 minutes on each side until the prawns have turned pink and are no longer translucent.

1 comment:

  1. I made these the other day with some alterations; we were missing some ingredients! We used chili powder and paprika and then sautéed them to go in a stir fry. They were incredibly delicious, my mom and I stuffed ourselves! Good recipe, we will be using it again, and maybe next time dad will be home to light the BBQ!