Barbecued marinated prawns

Barbecued marinated prawns

By
From
My Feast
Serves
6
Photographer
Chris Chen

The barbecue is a place where you can experiment and have fun. It is a communal way to cook and a great place to have a few beers and a chat with mates. When I was in Sri Lanka, I couldn’t resist trying the locally-made creamy and slightly sour buffalo curd in a dressing for prawns. I’ve substituted yoghurt here; it works as a tenderiser and also adds a lovely sourness to the prawns.

Ingredients

Quantity Ingredient
1.5kg prawns, shelled and deveined with tails intact
1 dried red chilli, chopped
3 spirgs curry leaves, leaves picked
2cm ginger, finely chopped
2 tablespoons fish sauce
1 tablespoon oyster sauce
3 spring onions, chopped
150g yoghurt
1 french shallot, finely chopped
2 small green chillies, chopped
garlic, thinly sliced
salt, to taste

Method

  1. Place the prawns with the dried chilli, curry leaves, ginger, fish sauce, oyster sauce and spring onion in a large bowl and combine well. Set aside for 10 minutes.
  2. Place the yoghurt, shallot, chilli and garlic in a bowl, season with salt and stir to combine. Divide between two bowls and add the prawns to one bowl. Set aside to marinate for 10 minutes.
  3. Preheat a barbecue hotplate to high. Cook the prawns on each side until just cooked through.
  4. Toss the prawns in the remaining yoghurt mixture and serve.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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