This is a delicious guest recipe by Julie Ray, who teaches at the Sydney Fish Markets and locally. She is an all round seafoodie who has been on belly a couple of times to discuss sustainable seafood options, and give us lots of great information on cooking with fish. This recipe is from the 10 October 2008 show. Since Christmas and the party season were already looming on the horizon, she also gave us a great tip to defeat the seasonal prawn price hike – buy them when they are cheap and freeze them using her special method (below).
BBQ PRAWNS with HERB MARINADE
16 medium green king prawns, peeled leaving tail on
16 bamboo skewers, soaked for 30 minutes
1 bunch coriander leaves
1/2 bunch flat leaf parsley leaves
3 cloves garlic, peeled and roughly chopped
2 tablespoons ground cumin
2 tablespoons paprika
Pinch cayenne pepper
Salt to taste
1/4 cup lemon juice
1/3 cup extra virgin olive oil
Place the prawns on the skewers. Combine herbs and garlic in a food processor. Add the spices and salt and blend. While motor is running pour in the juice and olive oil and blend until combined.
Pour half the marinade over the prawns and set aside in the refrigerator for 30 minutes. Place the remaining marinade in a bowl for dipping once prawns are cooked.
Cook the prawns on a pre-heated BBQ for a few minutes each side or until cooked. Serve with remaining marinade.
TIP: To freeze green whole prawns that have not been frozen before. Place 1kg of green whole prawns into a 4 litre ice-cream container, cover with tap water. Put the lid on and freeze (-18C) for up to 3 months. Defrost by placing container in sink of hot water, changing regularly when water has cooled.