There really is no other better way to BBQ prawns than Marcella Hazan describes in her simple ‘Grilled Prawn Skewers’ recipe.
A testament to the adage ‘less is more’, this recipe combines a handful of simple, everyday ingredients to create something terrific and as Marcella herself advises, it produces the juiciest grilled prawns ever. It’s really quick and easy and you can usually rustle up the ingredients without a trip to the shops.
To serve 6 people you will need….
- 900g medium size, shelled, raw praws – the frozen bags of tiger prawns from supermarkets are great for this.
- 3 1/2 tablespoons olive oil
- 3 1/2 tablespoons sunflower or vegetable oil
- 75g or so of fine, dry, plain breadcrumbs – make them yourself from sliced white bread dried in a low oven for ten mins.
- 1/2 teaspoon or 1-2 medium cloves finely minced garlic
- 2 teaspoons very finely chopped parsely
- black pepper
- Making sure the prawns are dry, add to a large bowl then as much of the olive and veg oil as is necessary (in equal slugs) to just coat them. Then the breadcrumbs. You are not looking for a breadcrumb coating like you’d find on fried fish – just a light but even coat. You’ll need to use your skill and judgement to get the balance right
- Then throw in the garlic and parsley – give it a good stir and leave at room temperature for up to 2 hrs. Minimum 20 mins though – you need the oil and galric to penetrate through the dry breadcrumbs so you get a lovely crust on the prawns when you BBQ them.
- Now I recommend BBQ-ing these as you will get a far superior flavour and texture but it is perfectly acceptable to use a grill or a hot griddle pan. Make sure you BBQ, grill or griddle are searingly hot well before you cook. Ignite your gas BBQ at least 15 mins before you plan to cook.
- Skewer the prawns tightly onto pre-soaked bamboo skewers (soaking the skewers helps to stop them burning on the BBQ)
- Cook the prawns briefly, close to the source of heat, for around 2-3 mins each side until the crumbs form a thin, golden crust.
Trust me – this is an absolute gem of a recipe. So quick, simple and easy yet so tasty and impressive. Let me know what you think. I might try mixing in some lemon zest but then why try and complicate…..