Barbecued tamarind prawns

Barbecued tamarind prawns

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

Ingredients

Quantity Ingredient
550g fresh large tiger prawns
2 tablespoons tamarind paste
2 tablespoons kecap manis
1 tablespoon palm sugar
1 tablespoon freshly ground black pepper
lime wedges
1 small bunch coriander, trimmed, (optional)
2-4 fresh green chillies, seeded and quartered lengthways, (optional)

Method

  1. Prepare your barbecue – preferably a charcoal barbecue grill – for cooking over a high heat. (You can also cook these prawns on a flat barbecue plate.)
  2. Rinse the prawns well, then pat dry with a clean cloth. Using a sharp knife, make an incision along the outside curve of the tail. Remove the vein.
  3. In a bowl, mix together the tamarind paste, kecap manis, palm sugar and pepper.
  4. Pour the mixture over the prawns, rubbing it over the shells and into the incision in the tails. Cover and marinate for 1 hour.
  5. Remove the prawns from the marinade and place on a rack over the charcoal grill or barbecue. Grill the prawns
  6. Grill the prawns for about 3 minutes on each side, brushing them with marinade as they cook.
  7. Serve straight away, with lime wedges, and coriander and chillies if desired.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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