Summer is here and all the backyard barbeques will start sizzling once again. Apart from the usual sausages and meats, I sometimes like to prepare a seafood barbeque from all the fresh seafood that we Sydneysiders have with such abundance.
There are so many different types of prawns to choose from and for today, I have just used some fresh banana prawns which are relatively cheaper than most other varieties.
I find that BBQ prawns are a lot more enjoyable if they are trimmed and slit with a good sturdy pair of kitchen scissors. I trim the heads and make a deep incision along the back of the prawns for a couple of reasons:
- To get rid of the long feelers and sharp edges of the head
- The slit along the back allows the marinate to penetrate the prawns and it becomes a lot more tasty compared to untrimmed prawns.
- The slit along the back makes it extremely easy to peel the prawns once cooked.
So here is my recipe for BBQ prawns – Asian and Western style
- 20 – 30 medium sized raw prawns, heads trimmed and make deep incision along back of the prawns.
- 1 lemon, cut into wedges
- Small bunch of parsley
- 4 – 5 cloves garlic
- Half tablespoon salt
- 1 tablespoon extra virgin olive oil
- 1 small knob of butter (optional – for Western style)
- 3 – 4 long red chillies, mashed to a paste
- Half tablespoon sea salt
- 1 tablespoon vegetable oil
- 2 – 3 springs of fresh curry leaves (optional – for Asian style)
1. Marinate the prawns with all the ingredients and leave for approximately half an hour in the fridge.
2. Grill the prawns on a hot BBQ for 2 – 3 minutes until it is slightly charred on one side then flip over once and grill until fully cooked.
3. Serve immediately with a squeeze of lemon juice.
Tip: It is easier and safer to trim prawns with a pair of kitchen scissors than using a sharp knife.
These two style are great complements of each other because of their contrasting taste and flavours. Kids can also tuck into the Western style prawns since it is not spicy at all.
The Western style prawns can also be added with some butter for the classic herb butter sauce and I find that a chardonnay works extremely well with it.
The more spicy and flavoursome Asian style with the chilli and curry leaves (optional) flavours will complement a Gewurztraminer, riesling or even a dry rose.
Either way, these BBQ prawns are extremely versatile with wine options.
Once the prawns are cooked, squeeze some lemon juice over them and tuck in. You can get away without using your fingers if you are skilled enough with a fork and knife in this simple 2 steps.
Peeling prawn in 2 simple steps:
1. Insert fork into the back of the prawn between the slit of the shell.
2. Use the edge of the knife to flip the shells apart and they come off like a glove – thanks to the slit along the back of the prawn.
So dear readers, what is your favourite style of prawns?
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