Prawns are a real hit on the barbeque and you can’t really go wrong with them, especially if you buy some good quality fresh prawns. I must admit, I have been addicted to prawns for years and years. My grandad was a fisherman and when I was little there were always many of them to go around. Then as I got older I loved them more and more. Now living in Portugal they are everywhere and eating out isn’t the same without them.
If you don’t like the thought of your food looking back at you then there is no reason why you can’t cook the prawns without the heads on them but it is easier if you leave them whole and then leave your diners to do the messy work of peeling them!
A Thai flavour goes really well with prawns and if you don’t like your food spicy then simply leave out the chilli or reduce the amount that you use.
- 600g King Prawns
- 2 Tsp Soy Sauce
- 3 Cloves Garlic
- 4 Lemongrass Stems
- 1 Large Red Chilli
- 1 Tbsp Olive Oil
- 1 Tsp Ginger
- 1 Tsp Ground Cumin
- Make your prawn marinade first by mixing together the soy sauce, crushed garlic, red chilli, ginger, cumin and olive oil in a bowl and stirring well.
- Add the prawns to the marinade and then cover the bowl and leave it to marinade in the fridge for 20 minutes
- Heat the barbeque up and once the prawns are ready thread them equally on to 4 skewers.
- Once you are ready to cook lay the lemon grass directly on to the grill and place the prawns on top to cook for two to three minutes.
- Take the prawns off the grill and throw away the lemon grass before serving.
Calories per serving: 155 calories