More Sites
Alanas blog

BBQ spiced prawn skewers

Alana Lowes
Thursday, December 22, 2011
BBQ spiced prawn skewers

It’s holiday time, so it’s time to roll out the BBQ, fill up the gas bottle and throw another shrimp on the barbie...sorry I just had to say that cliché. Prawns, shrimps, whatever you like to call them, are so deliciously morish when cooked on the BBQ. The firm succulent flesh cooks in no time and sets the tongues waggling when rubbed with a little spice mix.

If you are catering for a party this New Years Eve, threading prawns onto a skewer turns an ordinary BBQ into a gourmet one. Pair this recipe with a dry savoury style sparkling rosé and you will be celebrating all night long and see 2012 roll in with taste and style.

A mouth-watering creamy dessert to cap off a great BBQ is my Honey Parfait. Top with fresh stone fruit or poached strawberries to keep it in season and tasting fresh as New Years Eve is traditionally a balmy Aussie summers evening. Just how we like it!

Makes: 6-8 skewers
Prep time: 5-10 mins (+20mins soaking time)
Cooking time: 3-5 mins

BBQ Spiced Prawn Skewers

Ingredients

6 long wooden skewers
42 green prawn cutlets
1 tsp ground cumin
1 tsp sweet paprika
1 tsp ground garlic
1/2 tsp ground sumac
1/4 tsp mustard powder
1/4 tsp ground black pepper
1/4 tsp sea salt
50ml olive oil

Method

Preheat BBQ plate to a medium-hot heat.

Soak the wooden skewers in water for 20mins to prevent burning the wood on the barbecue.

To make the spice mix, combine the cumin, paprika, garlic, sumac, mustard powder, black pepper, salt and olive oil in a bowl and stir to combine.

Thread 5-7 prawns onto each skewer (depending on length of skewer and size of prawn) and then pour over the spice mix and completely coat the prawns.

Cook on the barbeque for 1-2 minutes each side or until the prawn is cooked through.

Serve with lemon wedges.

Enjoy!

Handy Hint: For a gourmet canapé you can make smaller skewers. Just buy shorter wooden skewers and thread on 3 prawn cutlets.

Related: Watch Alana make a velvety chocolate ganache

More inspiration

Edible billboard touts virtue of cakeEdible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food. Hummingbird porridgeHummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have... Almond gazpacho with blue swimmer crab and grapesAlmond gazpacho with blue swimmer crab and grapesI recently spent some time in the wilds of Kangaroo Island, South Australia and given that it was the tail end of winter, the last thing I thought I would be eating is a beautifully smooth chilled...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake