There’s nothing like fresh prawns grilled on a binchotan fired konro barbeque. Here are our tips to get your weekend barbie started.
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
- 8-10 big green Tiger or King Prawns
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.
3) Insert the skewer behind the head and pull out the poo-tube.
4) Rinse prawns, pat dry.
5) Put a skewer up the clacker of each prawn.
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.
Serve on a small platter.
- Ensure you buy prawns with no black colour in the head, they should also smell fresh like the ocean, not like ammonia
I’m so glad I came across your blog! Thanks to your instruction, I managed to perfectly devein the prawns with the shell intact! I recommend using a toothpick instead of a skewer, much easier to maneuver between the shell and in the head.
This is a great help – perhaps our BBQ tonight will be a success!
Brilliant article! I’ve always messed up prawns. Thanks for this!