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.
Barbeque prawns - with fresh chilli paste (Asian) and herb butter and garlic (Western)
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.
Prawns marinating with salt, garlic and parsley & salt and fresh chilli paste (background)
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.
Grilling prawns on the barbeque - chilli style (left) and garlic & parsley (right)
So here is my recipe for BBQ prawns – Asian and Western style
Ingredients
- 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)
Method:
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.
Grilling prawns marinated with salt and fresh red chilli paste
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.
2010 Grant Burge Chardonnay
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.
Barbeque prawns - with fresh chilli paste (Asian) and herb butter and garlic (Western)
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.
Barbeque prawns - with fresh chilli paste (Asian) and herb butter and garlic (Western)
So dear readers, what is your favourite style of prawns?
Click on any of the photos to view ChopinandMysaucepan‘s favourite recipes or simply click here.
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Dear Chopinand… now you are talking my language! We are singing from the same hymn book (or cookbook, actually). I love prawns… love love love!!! One of my favourite recipes is Rick Stein’s Gremolata Prawns and I have a couple of other favourites on my blog http://www.bizzylizzysgoodthings.com/2/category/prawns/1.html
Thanks for your inspiring posts!
Lizzy
Dear Lizzy,
Yes, we do have quite a few common favourites don’t we?! I love the way you did Rick Stein’s recipe with those chilli flakes because the prawns look so fresh! The other style I love is plain steam / BBQ prawns with a spicy sour dipping sauce ala Thai style. An absolute must on the summer BBQ!
Love both styles of prawns… yummy! One of my favourite ways of eating prawns is from Mark Bittman (I believe?). Toss around some garlic and onions in a pan, add prawns, salt and pepper, and steam a wee bit, then finish off with a bit of sriracha sauce. Done!
These look absolutely amazing! I love prawns and/or shrimp. Sadly, I developed an allergy to them, but my favorite recipe was prawns covered in a delightfully spicy butter and then baked in a very HOT oven until they were just done….serve with crusty bread and delicious wine!
Those are HUGE!
I don’t think I’ve ever had anything close to those- but my favorite shrimp recipe is sauteed with butter and lots of garlic. Add some rice and lots of lemon – I’d like to try your recipe for the Western prawn, though- they look delicious!
Oh my, the prawns look delicious! I love this recipe already.
I love the flavour of charcoal on seafood and these prawns look really good!
Love your simple prawn recipes in both Wesrern and Asian ways! I’m really envious right now reading about your summer recipe while waiting my kids off from school in this cold freezing weather outside!
Oh My God…..
This look spectacular….
I can eat prawns every single day, these look fantastic…
I love the picture, they make me so so hungry… Enjoy summer my friend.
Ah, I love prawns so much – the meaty flavour, a delicate marinade and the smokey char from the barbeque – I love the look of this!
Summer, barbecue, fresh seafood, a bottle of good chilled wine… Life is beautiful in Sydney. Both marinades look luscious, but I prefer the Asian one with chilies
I think I have never had barbecued shrimps (only grilled on a pan). I imagine they are terrific.
Thank you for the shrimp preparation tips!
I love so much riesling with seafood. And also sancerre, if it’s a very dry one. I also find riesling great with sushi (especially the half-dry type can stand even wasabi).
I love prawns, any which way. I don’t care
As long as the shells and heads are attached, I’m a happy girl!
I am drooling….those giant prawns look mouthwatering!
Well we’re getting ice tonight, nowhere near summertime. I’m freezing even though I’m bundled up in my warm home.
Your shrimp look wonderful and love your way of preparing them. You should really teach cooking classes. You’d be amazing at it.
I don’t think I’ve ever had prawns on the bbq but they look great!
Mmmmm, these look fabulous! I want to come over now! (But I guess everything is eaten up already. ;))
I’ll have the Asian style prawns any day – parsley and I are not the best of friends.
They are simple and I bet they were tasty too!
Wow those prawns looks so amazing, I think a plate of those would not be enough for me
I love the way you trim the heads, will be using that technique in future.
I have never eaten a prawn, and in fact, have only tasted shrimp two or three times. (Bad seafood experience when I was young.) Despite that, I found myself drooling over your photos and thinking I’m missing out on something special. These look absolutely delicious!
P.S. I made your bacon salt –WOWZA!!!