Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime
SERVES
6
COOK TIME
3-4
PREP TIME
15
DIFFICULTY
Easy
Tags Christmas, Easter, Prawns, Quick & Easy, Seafood
Collections Special occasion, Summer
INGREDIENTS
- 1 kg shell on Giant Australian green prawns, halved lengthways and deveined
- 1 tbsp soy sauce
- 2 limes, cut into wedges
- 1 bunch coriander, finely chopped
- 2 cloves garlic, peeled and crushed
- 1 birds eye chilli, deseeded (optional) and chopped
- zest of lime
- 125 ml vegetable oil
Marinade
METHOD
- For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
- Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
- Heat a barbecue grill on high.
- Season the prawns with soy sauce, tossing well to combine.
- Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.
| Prep Time | 15 minutes |
| Cook Time | 3-4 minutes |
| Servings |
(starter)
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Recipe Notes
- For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
- Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
- Heat a barbecue grill on high.
- Season the prawns with soy sauce, tossing well to combine.
- Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.
Pile the prawns on a plate and serve with lime wedges.
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