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GRILLED PRAWNS

Print

  • People

    Serves 4

  • Prep Time

    40 min.

  • Grilling Time

    6 min.

People
Serves 4
Prep Time
40 min.
Grilling Time
6 min.

the Ingredients

07 Grilled Prawns
  • 8 pcs. Large King Prawns

For the Marinade:

  • 3 Cloves Garlic
  • ½ Lemon
  • 3 teaspoons Olive oil
  • 2 teaspoons Kashmiri chili powder
  • 2½ cm Ginger
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Sale

Instructions

    In the kitchen:

  • 01 Remove shell off the prawns, but leave the tail.
  • 02 Grind ginger and garlic in a mixer into a paste.
  • 03 In a mixing bowl combine all the ingredients.
  • 04 Add the prawns, allow to marinate for 20 minutes.
  • 05 At the same time soak skewers in water for 20 min- utes before skewering the marinated prawns.

    • At the barbecue:

  • 01 Preheat grill to 180°C for 15 minutes with the lid down.
  • 02 Brush your prawns with a little oil and cook on direct heat for 3 minutes per side flipping once with lid down.
  • 03 Check with a thermometer, once the core temperature reaches 65°C remove and serve hot.
Ingredients
Instructions

  • the Ingredients

    07 Grilled Prawns
    • 8 pcs. Large King Prawns

    For the Marinade:

    • 3 Cloves Garlic
    • ½ Lemon
    • 3 teaspoons Olive oil
    • 2 teaspoons Kashmiri chili powder
    • 2½ cm Ginger
    • ½ teaspoon Turmeric powder
    • ½ teaspoon Sale

  • Instructions

      In the kitchen:

    • 01 Remove shell off the prawns, but leave the tail.
    • 02 Grind ginger and garlic in a mixer into a paste.
    • 03 In a mixing bowl combine all the ingredients.
    • 04 Add the prawns, allow to marinate for 20 minutes.
    • 05 At the same time soak skewers in water for 20 min- utes before skewering the marinated prawns.

      • At the barbecue:

    • 01 Preheat grill to 180°C for 15 minutes with the lid down.
    • 02 Brush your prawns with a little oil and cook on direct heat for 3 minutes per side flipping once with lid down.
    • 03 Check with a thermometer, once the core temperature reaches 65°C remove and serve hot.

Let's Gear Up

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