BBQ Prawns by Chef’s Armoury

There’s nothing like fresh prawns grilled on a binchotan fired konro barbeque. Here are our tips to get your weekend barbie started.

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Serves:   2 as an entree
Preparation time:   5 minutes
Equipment:   kitchen scissors, konro / Japanese bbq, binchotan charcoal, long bamboo skewers
Cooking time:   2-3 minutes

Ingredients

• 8-10 big green Tiger or King Prawns
• Salt

Method

1) Slightly trim the tails, whiskers and legs of the prawns with kitchen shears as these will burn off otherwise.

2) Bend the prawn and break the poo-tube near the tail using a skewer.

Deveining prawns

3) Insert the skewer behind the head and pull out the poo-tube.

Remove the pootube

4) Rinse prawns, pat dry.

5) Put a skewer up the clacker of each prawn.

Skewer the prawns at the pointy end

Rest in fridge

6) Roll prawns in salt and set aside in the fridge for at least 15 minutes so the salt penetrates the shell.

7) Grill the prawns on your konro barbeque over high heat until the shell looks crunchy and then turn over. When both sides of the shell are crunchy they’re done.

Prawns on the barbie

Serve on a small platter.

Plate and serve

Chefs tips

• Ensure you buy prawns with no black colour in the head, they should also smell fresh like the ocean, not like ammonia

Grill until the shell is crunchy

• Get the binchotan cranking hot, give it a good 15 minutes after you transfer it to the konro to settle in
• Be very careful not to overcook the prawns, they will continue to cook for a short while after being removed from the grill