Barbecue prawns - Queensland style!

I came home from the Hilton Brisbane Masterclass with a kilo of the freshest Queensland tiger prawns. These have great colour and a sweet flavour when cooked.  They are recommended in seafood cocktails, salads or just plain.

My fave is prawn sangers made with fresh white bread, butter, lemon and a touch of pepper - delish.

This time I barbecued the prawns on skewers and served them on a bed of light green salad with some kipfler potatoes in mayo on the side.


Barbecued prawns
Serves 4
1kg green prawns, peeled
zest of 1 lime
2 tablespoons lime juice
3 teaspoons olive oil
1 teaspoon honey or sugar
2 cloves garlic, crushed
1 tablespoon ginger, finely chopped
1 tablespoon chilli, finely chopped (optional)
salt and cracked pepper, to taste
1 tablespoon fish sauce
3 tablespoons fresh coriander, chopped

Combine the lime zest, juice, olive oil, honey, garlic, chilli, salt and pepper to taste and fish sauce in a large bowl. Add the prawns to the bowl and coat well with mixture. Marinate for up to 30 minutes in the refrigerator. Cook the prawns in a hot pan or on the barbecue for around 1 minute each side or until they change colour. Place on a serving dish and sprinkle with coriander. Ideal served with a light, green salad.