BBQ Skewered Prawns
Description
Uncomplicated, appetising, any day deliciousness
Any day, any time, fire up the BBQ or make use of the stove top grill pan and these delectable morsels will come together in minutes.
Not at all complicated, the spice mix we’ve used can be substituted for whatever you have on hand – but first we recommend you try this one out, we’ve even served this on Christmas day! Tasty hint – there were none left!!!!
Ingredients
| 36 large, raw peeled prawns |
| 1/2 c. vegetable oil |
| 1 1/2 tsp. curry powder |
| 1 1/2 tsp. salt & pepper |
| 1 1/2 tsp. smoked paprika |
| 1 1/2 tsp. cajun spice |
| 1 tsp. onion powder |
Directions
- 1
- De-vein the prawns using a sharp knife, make a slit along the back of each prawn and remove the gritty vein all the way to the tail.
- 2
- To remove the vein intact and avoid mess: once the incision has been made use the tip of the knife to gently pull the top of the vein (at the head) and then keep moving the knife down the vein, pulling against the prawn, until the whole vein is removed to the tail.
- 3
- Gently wash the prawns by running water briefly down the incision on the back of the prawn to remove any remaining grit from the vein.
- 4
- Pat dry the prawns on kitchen paper.
- 5
- Mix the vegetable oil and all spices in a bowl.
- 6
- Toss the prawns through the marinade.
- 7
- To skewer the prawn, pierce the prawn just before the tail and then again just below the top of the prawn. Repeat until there are 3 prawns on each skewer.
- 8
- Pour the remaining marinade over the skewered prawns and refrigerate while you heat the BBQ.
- 9
- Once the BBQ is hot, grill the prawns on each side until opaque - approximately 5 minutes.
- 10
- Serve with lemon wedges immediately.
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