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BBQ King Prawn Recipe

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Nothing says “Summer is here” quite like a BBQ and one of the all-time favourite proteins to cook on the grill are BBQ king prawns. While prawns are great all year round, they are especially tasty in the summer when you can pair them with fresh salads and vegetables for a healthy summer dinner.

Why prawns?

Prawns are super versatile, and you can cook them in a variety of ways. You can shell them to cook with delicate sauces over pasta, add them to a traditional Italian brodetto (fish stew) or add them to stir-fry dishes. The only thing to keep in mind is that when you buy whole king prawns, a single kilogram doesn’t go a long way. You can expect to lose half their weight when you shell and clean them, so a kilogram is usually only enough for 2 or 3 people unless you have substantial sides or other dishes. If you are serving king prawns only, you should allow for about 4 to 6 prawns per person. With all this in mind, they are still a summer favourite and even if you only eat them once, make sure you find plump, juicy king prawns that are at their freshest to max the most of their delicate flavour and texture. The flavour is delicately sweet with a touch of briny saltiness which makes them easy to spruce up with herbs and spices. We’ve found a recipe you’ll definitely fall in love with.

Our BBQ King Prawns with Pepper Sauce Recipe

raw prawns If you love your seafood with a bit of an Asian fusion, this BBQ king prawn recipe will have your entire neighbourhood salivating while they are cooking. The delicate flavour of the prawns marries well with the pepper sauce for the ultimate flavour explosion. Best of all, this is a quick and easy recipe that is ready in no time. Ingredients
  • 12 extra-large green tiger king prawns, mid-section peeled. To do this, you will need to keep the heads on but peel the shell off the body and devein the black intestine.
  • 2 tsp vegetable oil       
  • 3 tbsp julienned ginger, to serve
  • 3 tbsp chopped chives, to serve       
  • ⅓ cup coriander, to serve
For the black pepper sauce
  • 1 tbsp whole black peppercorns
  • 1 tsp whole white peppercorns
  • 1½ tbsp cooking oil
  • 2 small cloves garlic
  • ¼ tsp of chilli flakes
  • 60g unsalted butter
  • 1 tbsp oyster sauce
  • 2 tsp castor sugar
  • 1 tbsp fish sauce
  • ¼ cup chicken stock
  • ¼ tsp cornflour with ¼ tsp water
You will also need a fire pit BBQ or grill and some fire pit fuel Method
  • In a pan over medium heat, toast the peppercorns for about a minute. This releases all those fragrant and spicy aromas. Transfer the peppercorns to a mortar and pestle and roughly grind them. Set the peppercorns aside.
  • Still using the mortar and pestle, grind the chilli and garlic.
  • In a wok or deep pan, fry the garlic and chilli over medium heat for about 30 seconds. This is just long enough for the mix to release its fragrance. Add the ground peppercorns and fry until they are almost smoking. It’ll take about 30 seconds to a minute.
  • Add the remaining ingredients to the pan, except for the cornflour and water mix. Simmer the sauce ingredients until they thicken slightly. This will take a minute or two. Then gradually add the cornflour mix stirring slowly until you achieve your desired consistency. 
  • Now it’s time to move over to the BBQ. If you are using pre-treated charcoal, allow the accelerant to burn off before you start cooking. 
  • Once your coals are ready, toss your king prawns with oil and seasoning. Grill the prawns for 2 to 3 minutes on one side before turning them over. Cook until the prawns become opaque and pink.
  • Remove the prawns from the grill and place them on a large serving platter or directly on to plates for your guests. Top the prawns with the pepper sauce and garnish with coriander, chives, and ginger. 
  • You can serve these BBQ king prawns on a bed of rice or Udon noodles but if you want to keep this recipe light, serve with a large green salad. 
King prawns pair extremely well with most vegetables which makes them perfect for summer. For a more substantial meal, you can also serve prawns with a jacket potato, potato salad, fresh tomatoes and other summer vegetables. Culinary experts advise against serving prawns with other fish (except in soups) as the delicate flavour of the prawns can easily be overpowered by other fish. Also, don’t pair prawns with meat. No culinary masterpiece is complete without the right wine and whites are definitely a must when serving with prawns. A tart Riesling is a good choice as well as a Sauvignon Blanc or a Chardonnay will also go really well with this recipe. End every meal with a great dessert, including this one. Opt for a light and fruity panna cotta or a delicious passionfruit cheesecake. Final note – Prawns don’t need a lot of time to cook and can have a rubbery texture if overcooked so pay attention to cooking times.

Bon Appetit!

Anna Sharples

Anna is the marketing and office manager for Garden Benches - a premium supplier of high-quality wooden benches and other outdoor furniture.

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