There’s something magical about the combination of succulent prawns, aromatic spices, and that irresistible char from the barbecue. Today, I’m excited to share my favorite recipe that brings together the vibrant flavors of chili, ginger, fresh coriander, and zesty lime. This dish has become my go-to for outdoor entertaining, and I guarantee it’ll become yours too.
The Perfect Prawn Selection
Before we dive into the cooking process, let me share some insights about choosing the right prawns. I’ve learned through years of cooking that the success of this dish largely depends on your choice of prawns.
Fresh vs. Frozen
While fresh prawns are wonderful, I’ve found that high-quality frozen prawns can work just as well. Here’s my guide to selecting the perfect prawns:
| Prawn Type | Best Uses | Size Guide | Preparation Notes |
|---|---|---|---|
| Tiger Prawns | Grilling, BBQ | 16-20 per pound | Shell-on for best flavor |
| King Prawns | Grilling, Standalone dishes | 13-15 per pound | Excellent presentation |
| Banana Prawns | Marinades, Curries | 21-25 per pound | Sweet meat, takes flavors well |
Essential Ingredients
I’ve perfected this recipe through countless barbecues, and here’s what you’ll need:
For the Marinade:
- 1kg large prawns, shell on
- 4 fresh red chilies, finely chopped
- 6cm piece of ginger, grated
- 6 garlic cloves, minced
- 2 limes, zested and juiced
- 1 bunch fresh coriander, roughly chopped
- 60ml extra virgin olive oil
- 2 tsp sea salt flakes
- 1 tsp freshly ground black pepper
Equipment Needed:
- BBQ or grill
- Metal skewers (or wooden skewers soaked in water)
- Mixing bowls
- Microplane or grater
- Sharp knife
- Chopping board
Step-by-Step Preparation
- First, I prepare the prawns by:
- Leaving the shells on but removing the heads
- Making a shallow cut along the back to devein
- Butterflying them slightly for even cooking
- Patting them dry with paper towels
- For the marinade, I combine:
- Finely chopped chilies
- Freshly grated ginger
- Minced garlic
- Lime zest and juice
- Half the chopped coriander
- Olive oil
- Salt and pepper
- Marinating process:
- Place prawns in a large bowl
- Pour over the marinade
- Gently massage the flavors into the prawns
- Cover and refrigerate for 2-4 hours (not longer, as lime juice can start cooking the prawns)
The Cooking Process
Temperature and timing are crucial for perfectly cooked prawns. Here’s my tried-and-tested method:
BBQ Temperature Guide
| Heat Level | Temperature | Usage |
|---|---|---|
| High | 200-230°C | Initial sear |
| Medium-High | 180-200°C | Cooking through |
| Resting Area | Off heat | Final stage |
Cooking Steps:
- Preheat your BBQ to high heat
- Thread prawns onto skewers (4-5 per skewer)
- Place on the hot grill and cook for:
- 2-3 minutes on the first side until shells turn pink
- 1-2 minutes on the second side until meat is opaque
- Remove from heat and rest for 2 minutes
Serving Suggestions
I love to serve these prawns with:
Accompaniments:
- Fresh lime wedges
- Extra chopped coriander
- Sweet chili dipping sauce
- Coconut rice
- Asian-style slaw
- Grilled corn on the cob
Plating Tips:
- Arrange skewers on a large platter
- Garnish with remaining fresh coriander
- Add lime wedges around the plate
- Serve dipping sauces in small bowls
Storage and Leftovers
While these prawns are best enjoyed fresh off the grill, here’s how to handle any leftovers:
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Store in airtight container |
| Freezer | Not recommended | Texture becomes tough |
| Room Temperature | Maximum 2 hours | Food safety guideline |
Common Questions and Answers
Q: Can I prepare the marinade in advance?
Yes! I often make the marinade up to 24 hours ahead and store it in the fridge. Just don’t add the prawns until 2-4 hours before cooking.
Q: What’s the best way to prevent prawns from sticking to the grill?
I ensure the grill is very hot before adding the prawns and lightly oil both the grill and the prawns. The shell also helps prevent sticking.
Q: Can I use this recipe for shelled prawns?
While possible, I strongly recommend keeping the shells on as they protect the delicate meat and add extra flavor. If using shelled prawns, reduce cooking time by 1 minute per side.
Q: How do I know when the prawns are perfectly cooked?
Look for these signs: the shells turn bright pink, the meat becomes opaque white with a slight pinkish tint, and they form a ‘C’ shape. If they curl into a tight ‘O’, they’re overcooked.
Q: What can I substitute for fresh chilies?
You can use 1-2 tablespoons of chili paste or sauce, adjusting to your heat preference. However, I find fresh chilies provide the best flavor and allow better control over the heat level.
Pro Tips from My Kitchen
- Shell Selection:
- Keep the shells on during cooking
- They protect the meat from direct heat
- Add extra flavor to the final dish
- Make excellent stock for seafood soup
- Marinade Magic:
- Don’t overmarinate (prawns can become mushy)
- Reserve some marinade for basting
- Add a touch of honey for caramelization
- Use good quality olive oil
- Grilling Guidance:
- Don’t overcrowd the grill
- Maintain high heat throughout
- Use tongs to handle prawns
- Create different heat zones on your BBQ
This recipe has become my signature dish for outdoor entertaining, combining the sweetness of fresh prawns with the vibrant flavors of Asian-inspired ingredients. The key to success lies in respecting the cooking times and using fresh, quality ingredients. Whether you’re hosting a summer barbecue or looking for a special weekend meal, these BBQ prawns are sure to impress your guests and satisfy your seafood cravings.
