Grilled prawns (D)
Serves 10
Ingredients
10 large prawns, unpeeled
3 cloves garlic
1/4 cup of onions, minced
1/4 cup of chopped fresh parsley
1 to 2 tablespoons of honey
3 tablespoons of melted butter
pepper
salt
Wooden skewers, soaked in water overnight or at least a couple of hours.
Method
10 large prawns, unpeeled
3 cloves garlic
1/4 cup of onions, minced
1/4 cup of chopped fresh parsley
1 to 2 tablespoons of honey
3 tablespoons of melted butter
pepper
salt
Wooden skewers, soaked in water overnight or at least a couple of hours.
Method
- Clean your prawns by simply cutting off a small portion of the sharp pointy bit (called rostrum) and the antennae at the head of the prawns. Keep the shells intact to retain the moisture and shape when grilling. You could devein them or leave as they are and devein before eating. Wash and leave them to drain off the excess water.
- Mix all of the remaining ingredients in a bowl (apart from the salt) and lather them on the prawns. Keep them refrigerated until ready to grill.
- Get your barbecue set ready and just before placing the prawns on the grill, add some salt to the prawns to taste then mix well.
- Pierce the prawns from the tail up using the wooden skewers.
- Grill about 2 to 3 minutes each side or until they have turned pink and then flip them over. Keep basting with the marinade.
- If there is any left over marinade, this could be used as a dipping sauce or if you are wary about it not being cooked, you could cook the marinade over a low heat with an addition of some water and salt before serving it.
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