BBQ Prawns

Who doesn't need a drink or 10 with the current news coming out of America! Well this week we have the Skigh Coda Chardonnay to either toast a Biden victory or numb the thought of another 4 years of Trumpisms. Comfort food wise, look no further than these BBQ Prawns from Chef Tom Walton.

Serves 4


1kg green tiger prawns

2 tbsp olive oil

1 tbsp flake sea salt

Zest 1 lemon

1 cup mayonaise

2 tbsp tomato ketchup

1 tsp smokey tabasco sauce

Juice half lemon

2 tbsp worcestershire sauce

Lemon wedges, to serve

Pinch smoked paprika to serve, optional


Preheat a BBQ, grill plate or large dry frying pan.

Toss the prawns in the olive oil, salt and cook in batches over the BBQ or grill, about 4 minutes, turning often. Towards the end, grate the lemon zest over the prawns just to heat through and gently toss over.

Meanwhile mix all the sauces together for the marie rose/cocktail sauce. Serve the cooked prawns, in shell, with extra lemon wedges and a dusting of paprika, ready to be peeled and dipped.

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