Nothing signals the warm, relaxed days of a Tasmanian summer quite like prawns cooked on the barbecue. Enjoy these with a salad or just as they are.
How long will it take?
What’s the serving size?
What do I need?
1 head garlic, cloves peeled
3 large sweet chillies, seeds removed
1 birdseye chilli, seeds removed
100 ml extra virgin olive oil
Salt and freshly ground black pepper
16 king green prawns
1 cup flat leaf parsley, finely chopped
Zest (finely grated) and juice of 1 lemon
How do I make it?
In a small roasting dish place garlic, chillies and olive oil and cook until the garlic is very tender and the chillies have blackened, approx. 15 – 20 minutes. Remove from oven, cool completely and then blitz in a food processor.
To butterfly the prawns, use a serrated knife to slice through the back of the prawns from the head to tail. Remove the vein and open the prawns to lay flat.
Preheat grill pan or barbecue to high.
Place garlic, chilli and oil mixture into a bowl and add parsley and a pinch of salt and pepper. Toss to combine. Brush prawns with chilli mix and cook flesh-side down for 1-2 minutes until red and lightly charred. Turn and continue cooking until cooked through. Remove from heat and sprinkle with lemon zest. Squeeze over lemon juice and serve immediately.
Video & photography by David Pyefinch, food by Sarah Joseph