Bbq King Prawns Food

BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER

Steps:

• To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
• Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

FRAGRANT THAI PRAWNS

Steps:

• Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
• To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

BARBECUE PRAWNS

Steps:

• Combine all the ingredients except prawns and bamboo skewers to make a marinade.
• Mix prawns into the marinade and refrigerate for at least 30 minutes.
• Thread 4 prawns onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.
• Serve with salad.

BBQ KING PRAWNS

Steps:

• Peel prawns, leaving tails intact; devein.
• Finely chop parsley. Place in a bowl and combine with oil, sauce, juice, honey, garlic and chives.
• Add prawns, stir until combined. Cover, refrigerate at 1 hour.
• Cook prawns on a preheated barbecue grill for 3 minutes or until just cooked through, turning once.

CAJUN BBQ PRAWNS

Steps:

• Mix all the seasoning mix ingredients in a food processor and set aside.
• Stored in a sealed container, it will keep indefinitely for future use.
• Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
• Add the prawns and the chopped parsley to the mixture and toss well to coat.
• Refrigerate overnight.
• Preheat oven to 500°F.
• Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
• In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
• At this point the mixture should be bubbling and the prawns will be turning opaque.
• Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
• This process should take about 4 to 5 minutes.
• When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.

BBQ KING PRAWNS

Steps:

• Mix together the oil, parsley,BBQ sauce, lemon juice,honey, garlic and chives Put prawns in a zip lock bag (or a bowl) and pour in the sauce.
• Rotate to cover all of each prawn, seal bag (cover bowl) and refrigerate for 4 hours or overnight, rotate a couple of times Preheat BBQ med-high heat.
• BBQ prawns for about 2 minutes each side.

THAI-STYLE PRAWNS

Steps:

• Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.