Make One of the More Perfect Weekend Foods!
Enjoy these succulent and delicious barbecued king prawns marinaded in a simple sauce that's bursting with fresh flavors of freshly ground coriander leaves, green chillies and garlic brought together with olive oil and tangy limes. And btw...You can enjoy these any day of the week even if it is raining out. This recipe works beautifully on an indoor stove top grill pan as well!
Barbecued King Prawns in a Coriander, Chili and Lime Marinade.
Serves 4
Total time: 20 minutes plus barbecuing time of around 6 minutes
Ingredients
20 king prawns
2 green chilies, finely chopped
2 garlic cloves, finely chopped
1 handful fresh coriander leaves, finely chopped
2 ounces olive oil
1 large lime or lemon, juiced
sea salt and freshly ground black pepper
4 wooden skewers
Preparation
Soak the wooden skewers in cold water for 10 minutes, so they don’t catch fire and burn when you put them on the BBQ later.
Marinade
Finely chop the fresh coriander leaves, green chillies and garlic then place in a mortar along with the juice of 1 lime or lemon, 1/4 tsp of sea salt. Crush with a pestle to get a smooth paste. Then add around the olive oil to the ground paste. Mix well. Add pepper to taste. Adjust salt, adjust tanginess by adding more lime juice if needed. Set aside. A food processor will work well in place of a mortar and pestle, although it may not be as much of a paste as it would be a well blended sauce.
Prawns
Butterfly (through the backs) and devein the prawns leaving the shells intact as much as possible. (see video) Place the prepared prawns in a container with the marinade for at least an hour flipping the bag or container to make sure all of the prawns are coated evenly.
After an hour, thread 5 prawns on to each skewer so they lay flat, butterflied side by side. Place the skewers on the hot grill for a 2-3 minutes on each side. Serve hot.
Plating/Presentation
Find a large platter and stack all the skewers onto the one plate...it really makes an impression or place 4 skewers on each plate sprinkled with a little extra finely chopped cilantro. I would serve with a sweet and spicy chili sauce, grilled garlic bread and a crisp, chilled salad with a cooling dressing, Green Goddess for instance, to compliment the meal.
Video on how to Butterfly shrimp or prawns
Helpful Hint: I often use a pair of sharp scissors to cut down the back of large shrimp and prawns. I have found this method works well and to be honest, a little safer unless you have excellent eye hand coordination and or excellent knife skills
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