This is a fantastic way to serve prawns as they look elegant and are easy to eat whereas many other methods of peeling and eating unshelled prawns cooked on the BBQ can be tricky.
Serves 4
20-24 medium to large whole green prawns. To prepare, remove heads with a small knife. Trim legs with kitchen scissors. With a small, sharp knife, remove heads, trim legs and split in half lengthways not quite all the way through. Remove intestinal tract. Lay prawn on a flat surface, shell side up. Using your fingers, press prawn flat.
Sauce - In a small saucepan, cook 1/4 cup white sugar, 1/3 cup white vinegar, until syrupy - add 1 red chilli, seeded and sliced finely, and cook for 2 minutes. Remove from heat and add 1 tsp fish sauce and 1/4 cup lime juice.
Preheat barbecue flat plate to high and cook prawns flesh side down for 2 mins turn and cook for 1 min. Place onto a platter and drizzle with sauce.
No comments:
Post a Comment
It would be great to hear your ideas. Click on NO COMMENT to add your comment. You can choose ANONYMOUS from the dropdown menu if you do not have a Google account.