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Curtis Stone's barbecued prawns with passionfruit ponzu

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These barbecued prawns with passionfruit ponzu are the perfect mix of sweet and savoury. Take your next barbecue up a notch with this impressive.

  • Serves8
  • Cook time5 minutes
  • Prep time20 minutes, + 5 mins standing time
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 (see tip), split lengthways, shells and heads intact, deveined
  • 2 tbs thinly sliced fresh chives

Nutritional information

Per serve: Energy: 461kJ/110 Cals (5%), Protein: 9g (18%), Fat: 5g (7%), Sat Fat: 1g (4%), Carb: 5g (2%), Sugar: 5g (6%), Dietary Fibre: 4g (13%), Sodium: 588mg (29%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare a barbecue for high heat.
  2. Step 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. Step 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. Step 4

    Arrange prawns, cut-side up, on a platter or plates. Spoon over remaining passionfruit ponzu. Sprinkle with chives.

Recipe tip

If the giant ocean tiger prawns are unavailable you can use use raw banana prawns, peeled leaving tails intact, deveined instead.