Japanese BarbequesJapanese Recipes

BBQ Prawns by Chef’s Armoury

March 13, 2012 3 Comments
bbq prawns

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
  • Salt



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

Deveining prawns

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

Deveining prawns

Remove the pootube

4) Rinse prawns, pat dry.

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

skewering prawns

Skewer the prawns at the pointy end

bbq prawns

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.

konro bbq

Prawns on the barbie

Serve on a small platter.


yaki ebi

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

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Ramez December 31, 2013 at 1:57 pm

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.

Margaret Beale January 15, 2014 at 5:38 pm

This is a great help – perhaps our BBQ tonight will be a success!

Nathan Crowley July 3, 2017 at 5:31 pm

Brilliant article! I’ve always messed up prawns. Thanks for this!


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