Barbecued Prawns
A tangy tomato-based barbecue sauce is the perfect accompaniment to prawns
How long will it take?
30 minutes
What’s the serving size?
Serves 8
What do I need?
- 400g tin peeled tomatoes
- 75g brown sugar
- 60ml cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 3 garlic cloves finely chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp each ground cinnamon
- ½ tsp ground fennel
- ½ tsp paprika
- 80g butter, coarsely chopped
- 2kg green Skull Island prawns
- Olive oil
How do I make it?
- Pulse tomatoes in a food processor until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire sauce, mustard, garlic and spices and bring to a simmer, stirring occasionally, until thickened, about 7-8 minutes. Stir in butter and season to taste. Reduce heat to low to keep sauce hot.
- Heat a grill pan or the barbecue over high heat. Thread each prawn lengthwise onto a wooden skewer (soak skewers overnight to prevent burning), then brush prawns with a little olive oil and cook in batches, for 1-2 minutes, then turn and brush generously with tomato mixture. Cook until prawns are just cooked through, about 2-3 minutes. Bring remaining sauce to a boil, then pour into a small bowl. Transfer prawns to a serving plate and serve hot with sauce.
