Saturday, September 27, 2008

Chargrilled Jumbo Prawns


  • 8 large raw king prawns (800g)
  • 1/3 cup (80ml) olive oil
  • 3 cloves garlic, finely chopped
  • 2 tablespoon sweet chili sauce
  • 2 tablespoons lime juice
  • mixed lettuce leaves, to serve
Remove the heads from the prawns, and using a sharp knife, cut through the centre of the prawns lengthways to form two halves, leaving the tails and shells intact.

Place the olive oil, 2 chopped garlic cloves, sweet chili sauce and lime juice in a large bowl, and mix together well. Add the prawns, toss to coat, and marinate for 30 minutes.

Heat a barbecue or chargrill plate until hot. Drain the prawns and cook cut-side down first, brushing with the marinade, for 1-2 minutes each side, or until cooked. Divide the lettuce among four serving plates, place the prawns on top. Season and serve.

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