Barbecued King Prawns. So the other day my husband finally convinced me that we should get a barbecue for our little balcony on our first floor flat. I have been resisting for a while, although now, I am asking myself, why. Why have I been resisting for so long? The answer is, I have no idea really, I should’ve agreed to it earlier. Maybe I thought we didn’t have enough space, but as it turns out we do.
So now you have a summer (and possibly a winter) to look forward to me putting on barbecue recipes for you all to read and make. These barbecued king prawns are a recipe from my mum who lives in Australia. She moved there a few years ago and is always posting pictures of her barbecued king prawns (nice mom hey?). So naturally the first thing that I wanted to make was these barbecued king prawns.
We got the King Prawns from our local Chinese superstore as they are always fresh and a decent price too, so you don’t feel cheated. It also still works out cheaper than eating them in a restaurant. The garlic and chilli butter sauce is a family recipe which my mum has been making forever, or at least since I can remember.
It is packed full of garlic and the chilli content you can control simply by either removing the seeds or adding more chillies. It is really up to you, I added 4 chillies as we quite like a bit of a chilli kick, but even if you only put one chilli in, it still gives it flavour. The great thing about the garlic and chilli butter is that you can make it before you start making your Barbecued King Prawns, turn off the heat and then set it aside whilst you make your prawns, then you can go ahead and reheat it once you have cooked the Barbecued King Prawns.
If you wish to make the prawns on the stove, just gently fry them until they are pink. Once you have eaten them you can use the heads and shells to make a really nice fish stock out of them or as a base for a seafood soup, so really the options are limitless.
Without further ado, here is the recipe for the Barbecued King Prawns.Print
Barbecued King Prawns
These are perfect on a gas bbq, the best one is to use one with a dome, if you use a charcoal bbq, make sure the flames have died down and the coals are not too hot. Most gas BBQs normally need to be preheated, so ensure you read the instructions carefully, we heat ours on high for 10 minutes beforehand before removing the lid and cooking the prawns. You will need about 4 – 8 skewers (if you have 20 prawns and 4 per skewer, you will need 10, basically allow 2 skewers per bunch of prawns) and make sure that you soak them in water for at least 1 hour before skewering the prawns.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- 8 King Prawns deveined
- 1 tbsp extra virgin olive oil
Garlic Butter Sauce:
- 250 grams unsalted butter
- 2 large fresh chillies chopped (add more if you want more heat)
- 1 head Garlic peeled and crushed
- 1/4 tsp worcester sauce
- 1 tsp dried chilli flakes
- 1 tsp extra virgin olive oil
- First thing to do, is soak your wooden skewers in water for at least an hour (I didn’t do this and my skewers burnt), alternatively use metal skewers. Then devein your prawns, if you they haven’t been deveined already.
- Once the wooden skewers have soaked for an hour, then put the skewers through the prawns. To do this line the prawns up so that heads and tails are all facing each other, then depending on the size of the prawns to 3 or 4 to a skewer, push the skewer up through the body of the prawns one on each side of the body, so just before the head and just before the tail.
- Brush the prawns with the extra virgin olive oil and set aside covered in cling film until ready to use.
- Make the chilli garlic sauce, add a little bit of the butter into the pan and melt it, then gently fry the chillies and garlic with a 1 tsp of olive oil, for about 2 minutes then add the rest of butter into the mixture and gently melt it. Once melted add Worcester Sauce and give it a good stir. Set it aside in the pan until ready to use.
- To make the prawns, preheat your BBQ or ensure that the coals are ready, and place the skewers on the rack. Cook on each side for 4 – 5 minutes until nice and pink, depending on the size of your prawns this could be slightly longer or slightly less, just watch them and as they turn pink turn them over or if cooked on both sides remove from the heat.
- If you want to fry them, take a little of the garlic butter mixture and add a tablespoon of oil to a hot pan and then fry until pink all over.
- To serve, heat up the garlic butter and decant into ramekins, add the prawns to a plate and peel (or if it is your thing eat the skin and tails), dip into the sauce and enjoy.
- Ensure you have plenty of napkins around as it gets messy.
So there you have it, a nice simple easy BBQ recipe which is sure to be a hit at all your summer barbecues this year. I certainly will be having these again and again and again.
Until next time.