A delicious summer season appetiser, this recipe is a step by step guide to preparing and cooking flavour laden prawns on the barbecue.
The lid-down and direct high heat cooking method is a sure way to guarantee your prawns will be cooked just right.
For the perfect summer meal, serve these skewers with lemon wedges and a fresh salad.
Serves 4
Prep time: 15 minutes
BBQ time: 2-4 minutes
Required: 4 bamboo or metal skewers (soak bamboo skewers in water for 30 minutes )
Recipe Ingredients
680g /1lb 8oz medium prawns, peeled and deveined, tails left on
Mustard paste
3 tbsp extra-virgin olive oil
3 tbsp Dijon mustard
1 tbsp dried tarragon, crushed between your fingers
1 tsp dried dill, crushed between your fingers
½ tsp sea salt
¼ tsp ground black pepper
1 lemon, cut into wedges
Method
Divide the prawns into four equal portions. Thread the prawns onto the skewers in the following way: begin skewering one prawn through both the head and tail ends.
Skewer the second prawn through the head and only with the tail end facing in the opposite direction.
Skewer the remaining prawns just like the second one, with the tails facing the same way. Choose prawns that are the same size so you can nestle them together with no space between them. This keeps the prawns from spinning and from drying out on the BBQ. Repeat with remaining prawns.
In a small bowl, whisk together all the paste ingredients. Brush the paste on each side of the prawns. Prep the BBQ for direct cooking over high heat (230 – 290°c ). Brush the cooking grates clean.
Grill the skewers over grilling/direct heat, with the lid closed, for 2-4 minutes, until the prawns are firm to the touch and just turning opaque in the centre. Turning the skewers once and moving them to a clean area of the cooking grates.
Serve warm with lemon wedges.
