I absolutely love grilling prawns. By keeping the shells on retains the moisture and the flavour. A tantalising marinade of chilli, garlic, ginger, coriander, lemon and coconut oil which just sings in your mouth at every bite.
The perfect starter to a summer BBQ or a fabulous light lunch with a side salad.
It takes a little bit of time and concentration to devein and butterfly them but it is so worth it.
NB: you can use the marinade combination for other seafood or chicken recipes.
Serves 1 or 2
8 Raw King Prawns (Deveined & heads removed & butterflied) – the best youtube video I found for this is here.
1 Lime, halved to serve
For the Marinade:
75ml Coconut Oil
1 Red Chilli, finely chopped
1 Garlic Cloved, crushed, finely chopped
1 Thumbsized piece of Ginger, grated
1/2 Lemon, Zested & Squeezed
1/2 Cup Coriander leaves, finely chopped
1 Tsp Chilli Flakes
1 Tsp Sea Salt
1. In a pestle and mortar add the finely chopped chilli, grated ginger, crushed garlic, lemon zest and juice, coriander leaves, chilli flakes, sea salt, pepper and mash well together. Then add the coconut oil.
2. Lay your prawns, meat facing up and baste all of them with half marinade.
3. Heat a bbq or a griddle pan on a high heat. Once hot add prawns meat facing down and grill for 3 minutes. Then flip them over for 30 seconds on the shell side.
4. Serve with a good squeeze of lime juice