Lemon and ginger barbecued prawns

    Lemon and ginger barbecued prawns

    79saves
    26min


    201 people made this

    About this recipe: These skewered prawns with a hint of sesame, lemon and fresh ginger are wonderful for entertaining. Try not to marinade for any longer than 2 hours before barbecuing.

    Ingredients
    Serves: 9 

    • 100ml (4 fl oz) olive oil
    • 1 dessertspoon sesame oil
    • 4 tablespoons lemon juice
    • 1 onion, chopped
    • 2 cloves garlic, peeled
    • 2 tablespoons grated fresh root ginger
    • handful fresh coriander
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1.25kg (3 lb) fresh king prawns, peeled and deveined
    • skewers

    Method
    Prep:20min  ›  Cook:6min  ›  Ready in:26min 

    1. In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, coriander, paprika, salt and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns, and stir to coat. Cover, and refrigerate for 2 hours.
    2. Preheat barbecue for medium heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3. Lightly oil barbecue cooking grate. Barbecue prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

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    Reviews (7)

    6

    Needed to be able to do the day before so used fresh cooked prawns and marinated overnight. Worked very well and prawns didn't go mushy. Super recipe, definitely in the cook book now! - 13 Oct 2012

    by
    4

    Used different ingredients. Great recipe. Quick to make. I added 4 TBS whisky to the marinade to add some more zip. It was delicious. I will be sharing this recipe with others. Thanks, Zuzka! - 15 Sep 2008

    by
    4

    Used different ingredients. I eliminated the onion and garlic (for allergies) and and barbecued these on skewers with chunks of pineapple and served them on their own as starters. They were delicious and I wiil definitely serve them again. - 15 Sep 2008

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