Barbecued king prawns

Barbecued king prawns

By
From
The 12 Days of Christmas
Serves
4
Photographer
Mark Roper

Large king prawns and scampi, like all shellfish, are best eaten from their shells. If you are having a barbecue Christmas, these are a must – just don’t overcook them.

Ingredients

Quantity Ingredient
24 large green king prawns or scampi
1/4 cup extra-virgin olive oil
few sprigs oregano and thyme, chopped
2 tablespoons chopped continental parsley
2 garli cloves, finely chopped
1/2 red chilli, seeded and chopped
freshly ground black pepper, to season
lemon wedges, to serve

Mayonnaise

Quantity Ingredient
2 egg yolks
1/2 teaspoon salt
pinch freshly ground black pepper
1 teaspoon dijon mustard
or 1/2 teaspoon dry mustard
2 teaspoons white wine vinegar or lemon juice
3/4 cup light-flavoured olive oil or rice bran oil
1/4 cup extra-virgin olive oil

Method

  1. Halve the prawns or scampi lengthwise, devein and arrange, cut side up, on a large shallow dish. Combine the oil with the chopped herbs, garlic and chilli. Drizzle the flavoured oil over the shellfish and season with freshly ground black pepper. The shellfish can be prepared ahead up to this stage.
  2. Preheat the barbecue to high and arrange the shellfish, cut side up, on the flat rack. Cook for 3–5 minutes, until the flesh has turned white. Remove from the heat and arrange on a large serving platter with the lemon wedges. Have a bowl on the table for the discarded shells, and finger bowls with a slice of lemon. To eat the shellfish, use a fork to pull out the tail meat. Serve with crusty bread and, if liked, a bowl of mayonnaise mixed with a little sweet chilli sauce.
  3. To make the mayonnaise, ensure all the ingredients are at room temperature. Warm the egg and oil in hot water if they are cold. Rinse out a mixing bowl with hot water and wrap a damp cloth around the base to keep it steady.
  4. Put the egg, salt, pepper, mustard and 1 teaspoon of the vinegar or lemon juice in the bowl and beat with a wire whisk or hand-held blender to combine. When the mixture becomes thicker, begin to add the oil, drop by drop, whisking constantly and incorporating each addition thoroughly before adding the next. As the mixture thickens, the oil flow can be increased to a steady thin stream, but you must keep beating constantly. When all the oil is incorporated, beat in the remaining vinegar or lemon juice. Store in a cool place, covered.
  5. You may also make the mayonnaise in a food processor. Process a whole egg, seasonings and 1 teaspoon of the vinegar or lemon juice in a food processor or blender for a few seconds. With the motor running, add 1 cup oil gradually, ensuring that each addition has been absorbed before adding more. When all the oil has been incorporated, add the remaining vinegar or lemon juice.

Tip

  • If either handmade or machine-made mayonnaise refuses to thicken or if it curdles, take a clean, warmed bowl and beat an egg yolk with ½ teaspoon each salt and vinegar, then gradually beat in the curdled mayonnaise very slowly at first and then more quickly.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again