These juicy grilled prawns are infused with zesty Asian aromatics for the ultimate summer salad. Go on – throw another shrimp on the barbie!
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COOK. STORE. SAVE.
Clever storage: You’ll have leftover coriander and mint from your chilli coriander prawns. Place the sprigs in a glass of water. Cover with a bag and store in the fridge. Here are 10 top herb tips for using up herbs, too.
This BBQ prawns recipe has it all – a zesty Asian-style marinade, a fresh vegetable salad and a hit of red chilli heat. But as good as all of those things are, they’re just here to showcase the juicy BBQ prawns, which are the real stars of this show. Once you know how to BBQ prawns – chilli lime prawns, no less – you’ll be all set for your next BBQ.
First, you have to prepare your prawns. If you’ve bought prawns peeled from the Coles Deli counter, they’re ready to be transformed into chilli and ginger prawns. If you’ve bought them with shells on, here’s what to do: hold each prawn firmly and twist off the head, then use your thumb to peel away the legs and shell from the underside of the prawn. (Leave the tail intact for this recipe.) To devein, use a small sharp knife to cut a slit in the back of each prawn to expose the vein. Remove and discard. Watch this video where Curtis Stone shows you how to peel prawns.
A prawn marinade for BBQ cooking is a must to bring out the best flavours, and this light, lemongrass marinade gets the job done. Lemongrass has a citrusy flavour and a lovely fragrance. Team it with ginger, garlic, coriander and soy sauce for a refreshing marinade that perfectly complements the slight saltiness of the prawns.
To marinate the prawns for this Asian prawn salad, pour over half the marinade and toss until well combined. You want the prawns to be well coated. Set aside the other half of the marinade for serving.
Grilled prawns are quick to cook no matter the cooking surface, but here’s how to cook prawns on a BBQ. Heat a BBQ plate on high, place prawns on the BBQ with the marinade and cook for 2-3 minutes each side. They’re ready when they curl and go from transparent to opaque. As the marinade caramelises you’ll get a few delicious charred, crunchy bits, too. That’s all good!
This recipe is perfect as a main to share with a few friends. If you’re serving a larger crowd, add these recipes to the menu: squid salad with turmeric and chilli, salmon parcels with silverbeet and mushrooms or a BBQ seafood platter with tabouli dressing. Looking for more ideas? Check out our seafood recipe collection.