This simple recipe for marinated grilled prawns is the perfect fuss-free dish to serve up at any festive gathering.
- 55 g (¼ cup) caster sugar
- 16 large green prawns
- 8 x 15 cm wooden skewers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Refrigeration 2 hours
Combine 2 tbsp salt, sugar and 500 ml (2 cups) water in a bowl, stir to dissolve salt and sugar, then add prawns and toss to coat. Refrigerate for 2 hours.
Preheat a barbecue or chargrill pan over medium heat. Drain prawns, discarding liquid and thread 2 prawns onto each skewer and cook for 3 minutes each side or until just cooked. Serve prawns hot or cold.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.