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Prawns are quick and easy to cook on the barbecue and are always a favourite at a party. When cooking prawns it is really important to have the grill very hot, so you can brown them as quickly as possible before overcooking the meat (for larger prawns, skewer them close together to lower the surface area). Excess moisture can prevent prawns from browning, so always pat the prawns dry on kitchen paper and brush with a little oil before cooking to help conduct heat. If you are using wooden skewers, soak them in water for 30 minutes before using them to prevent them from burning
Remove the shells and devein the prawns
Season them with salt and brush with a little oil
Thread 4–6 prawns on each skewer close together
Place on the hottest part of the barbecue and grill until coloured on one side then turn over and cook for a couple of minutes on the other side
Leave to rest for a couple of minutes before serving
You could try barbecuing the prawns with the shell on, as this will help protect them from overcooking. However, it can be a bit of a pain peeling them once cooked.
Try marinating the prawns before cooking. Lemon zest, chilli and parsley are all good options. Alfred Prasad marinates his Prawns in yoghurt and spices before cooking.
These grilled prawns make up a delicious part of a barbecue served with grilled meats and salads. For a weeknight dinner option try Pascal Aussignac’s prawns served with a deliciously buttery risotto and topped with bottarga.
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