My hubby loves to cook, not everyday food but food that you would usually try at restaurants, he loves to experiment with new dishes. I got him Bill’s Everyday Asian Cookbook by Bill Granger as a gift, and one afternoon when my nephew was around I showed him a recipe of BBQ prawns with dipping sauce. “You HAVE to make those” he declared. Ok then.
I sent hubby to the fish market, cranked up the BBQ and this is what I made. Easy peasy and oh so delicious!
Ingredients: (serves 3):
750g large prawns, heads and veins removed, shells intact
2 tbs light olive oil
Soy, chilli & garlic dipping sauce:
2 red chillies, chopped
3 cloves garlic, chopped
1 tbs white sugar
2 tbs olive oil
3 tbs soy sauce
1 tbs chopped fresh coriander
2 tbs chopped spring onion
I saw a program recently showing how to devein prawns. It is much easier than I previously thought. I used to take the shell off and then cut the middle and scrape the vein out, but all you need to do is ease the head off gently and the vein comes out as you pull the head off. Too easy.
Toss the prawns in a bowl and coat with oil. To make the dipping sauce blend chilli, garlic and sugar to a paste. Heat oil in a small saucepan, pour hot oil over the chilli mix and stir. Add soy sauce and leave to cool. Once cool add coriander and spring onion.
Preheat a BBQ to hot with the lid down. Grill prawns for 2-3 minutes on each side. Serve the prawns with dipping sauce.
If you have a teenage nephew with a healthy appetite, I can assure this will surely impress!