Spicy barbecued prawns
Author: Dabbawal
Serves: 6
Ingredients
- 1 tbsp garlic and ginger paste (bought or homemade)
- salt
- ⅓ tsp black pepper
- 1 tsp paprika
- ⅓ chilli powder
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1kg fresh large prawns, peeled and deveined
- To serve
- 2 lemons, cut into wedges
Method
- Heat the barbecue.
- To make your own garlic and ginger paste, blitz 5 chopped garlic cloves with 5cm chopped fresh ginger and 1tbsp sunflower oil.
- Store what you don’t use in a sterilised screw-topped jar or airtight box.
- In a large bowl, crush 1 tbsp garlic and ginger paste with salt to taste.
- Mix in the black pepper, paprika and chilli powder, and then stir in the olive oil and lemon juice to form a paste.
- Add the prawns and toss until evenly coated.
- Lightly oil the barbecue.
- Cook prawns for 2-3 mins per side or until opaque.
- Transfer to a serving dish, garnish with lemon and serve.
