BBQ Prawns

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BBQ Prawns

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Ingredients

Adjust Servings:
Dressing
1 Mango peeled
2 Lime juice
1 tbsp Extra Virgin Olive Oil
1 Long Green Chilli deseeded
1 tbsp Tamari
10 leaves Fresh Mint
5-6 leaves Fresh Coriander
pinch Salt
Prawns
16 Green King Prawns cleaned and de-veined
3 tbsp Ponzu Sauce
1 Lime juice
pinch Salt

BBQ prawns with a punchy sauce

Cuisine:

Ingredients

Directions

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After some advice from my Australian friends I came up with a delicious three course meal for this weekends Grand Prix. The first recipe comes from the Australian website WhatKatieAte.com.

BBQ Prawns are an Aussie Day staple and once I had seen the photo that accompanied this recipe, it was a given I had to have a go at making this one – I think we may have to cheat and cook them in the griddle pan unless we have an unexpected heat wave this weekend.

NB Although it appears to take a long time most of this is for marinating the prawns/soaking the skewers.

Steps

1
Done

Soak 16 wooden skewers for 30-60 minutes in a bowl of water.

2
Done

Place the prawns on the wooden skewers and put them into a wide, deep baking dish or tray. Whisk the ponzu (*), lime juice and salt together in a small bowl and pour over the prawns, turning the skewers to coat well. Cover and allow to marinade in the fridge for 30-60 minutes.

3
Done

Cut away the flesh of a mango and blend it with the lime juice, EVOO, chilli, tamari, mint and coriander.

4
Done

Remove the prawns from the fridge and cook on a super hot griddle pan or BBQ until cooked through.

5
Done

Serve warm with the dipping sauce on the side.

6
Done

NB I could not source Ponzu, but managed to find Yuzu sauce which can be used to make Ponzu sauce as below;
•1/2 cup soy sauce
•1/4 rice vinegar
•1/4 cup of Yuzu (or Lemon juice).

Zoe Negus

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