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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Barbecued Prawns with Passionfruit Ponzu


Curtis Stone’s Barbecued Prawns with Passionfruit Ponzu


20 mins (+ 5 mins standing time)


5 mins




8 as a starter

Curtis Stone’s Barbecued Prawns with Passionfruit Ponzu


  • 1 cup (250ml) fresh passionfruit pulp (from about 6 passionfruit)
  • 2½ tbs soy sauce
  • 5 tsp caster sugar
  • 3 tsp finely grated peeled ginger
  • 2 tbs grapeseed or vegetable oil
  • 16 raw giant ocean tiger prawns*, split lengthways, shells and heads intact, deveined
  • 2 tbs thinly sliced fresh chives


  1. Prepare a barbecue for high heat.
  2. Strain passionfruit pulp through a fine-mesh strainer into a medium bowl (you’ll need about ½ cup/125ml passionfruit juice). Stir soy sauce, sugar and ginger into the passionfruit juice. Let stand for 5 mins. Reserve ⅓ cup (80ml). Set the remaining passionfruit ponzu aside to serve.
  3. Brush oil over prawns and season with salt. Barbecue prawns, cut-side down, for 2 mins, or until char marks form. Turn prawns over and brush flesh with the reserved ⅓ cup (80ml) passionfruit ponzu. Cook for 1 min or until almost opaque throughout.
  4. Arrange prawns, cut-side up, on a platter or plates. Spoon over remaining passionfruit ponzu. Sprinkle with chives.