COOKING: HAPPY HOUR PRAWNS

Article from Offroadadventureshow

INGREDIENTS

Seafood
Prawns (in the Shell)
Metal Skewers

Salsa Verde
Herbs (Mint, Parsley, Coriander) 1/2 Cup
1 x Lemon (juice)
1 x Lime (juice)
Olive Oil
Salt

METHOD

Prawns
Start by leaving the prawns on the skewer, all the flavour in a prawn is in the shell.
Fold over the prawn, find the 3rd little join and skewer in there and come out through the head.
Aim for 3 – 4 prawns per skewer.
Cook these until they are browned on the outside and cooked inside about 3 minutes each side.
Use the grill plate and a medium heat on your OzPig. Baste them in oil before turning.
Rest prawns on warming plate

Salsa Verde
Dice up the mint, parsley and coriander until you have about 1/2 a cup of herbs.
Add in the juice of one lemon and one lime, then add olive oil in 3:1 ratio. So if there is 3 tablespoons of citrus, go for 9 tablespoons of olive oil. Add a good pinch of salt.

Serve and watch the crowds come in, oh and make sure you have a beer in hand.

 

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Comments 3

  1. I dont understand the instruction
    “Start by leaving the prawns on the skewer, all the flavour in a prawn is in the shell.”
    Any help pls?

  2. With instructions like that it looks as if all the flavour is in the prawns, but all the wine is in the chef, maybe he needed the wine after sucking all the flavour out of the prawn heads

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