Name: Prawns on the Barbie with Garlic and Chili Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1 kg large green king prawns, shell-on and deveined; 3 tbsp extra virgin olive oil; 1 tsp sea salt flakes; 1/2 tsp freshly cracked black pepper; 100 g unsalted butter, softened; 6 garlic cloves, finely minced; 1 long red chili, finely chopped (seeds removed for less heat); 2 tbsp fresh flat-leaf parsley, finely chopped; Zest and juice of 1 lemon; 1/4 tsp sweet paprika; 1 lemon, cut into wedges; Crusty sourdough bread; Extra chopped parsley for garnish

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A true icon of Australian summer cooking, these shell-on green king prawns are grilled over high heat and basted with a fragrant garlic, chili, and lemon butter. Served simply with crusty bread to soak up every drop of the smoky juices, this is the dish that turns any backyard barbie into a feast.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
28 gFat
12 gSaturated Fat
4 gCarbs
0.5 gFiber
1 gSugar
50 gProtein
820 mgSodium
580 mgPotassium
180 mgCalcium
2.8 mgIron
18 mgVitamin C
380 mcgVitamin A

Ingredients

For the prawns

1 kg large green king prawns, shell-on and deveined
3 tbsp extra virgin olive oil
1 tsp sea salt flakes
1/2 tsp freshly cracked black pepper

For the garlic chili butter

100 g unsalted butter, softened
6 garlic cloves, finely minced
1 long red chili, finely chopped (seeds removed for less heat)
2 tbsp fresh flat-leaf parsley, finely chopped
Zest and juice of 1 lemon
1/4 tsp sweet paprika

To serve

1 lemon, cut into wedges
Crusty sourdough bread
Extra chopped parsley for garnish

Directions

Rinse the prawns under cold water and pat dry with paper towels. Using kitchen scissors, snip along the back of each prawn and remove the vein, leaving the shell, head, and tail intact for maximum flavor and moisture.
In a small bowl, mash together the softened butter, minced garlic, chopped chili, parsley, lemon zest, lemon juice, and paprika until well combined. Set aside at room temperature so it stays spreadable.
Preheat the barbecue to high heat (around 200°C/400°F). Use a wire brush to clean the grates thoroughly, then lightly oil them with a paper towel dipped in vegetable oil to prevent sticking.
Toss the prepared prawns in a large bowl with the olive oil, sea salt, and cracked pepper until evenly coated.
Place the prawns directly on the hot grill in a single layer. Cook for 2 to 3 minutes per side without moving them, until the shells turn bright pink-orange and the flesh is just opaque.
During the last minute of cooking, spoon generous dollops of the garlic chili butter over the prawns, allowing it to melt and baste them as it drips through the grates.
Transfer the prawns to a warm serving platter, squeeze over a little extra lemon juice, and scatter with extra parsley.
Serve immediately with lemon wedges and thick slices of sourdough bread to mop up the sizzling garlic butter.

Cook’s Notes

Always choose Australian wild-caught green king prawns when possible; they have the sweetest flavor and firmest texture.
Leaving the shells and heads on protects the delicate flesh from the harsh heat and adds tremendous flavor.
The prawns are perfectly cooked when they curl into a loose C-shape; a tight O-shape means they are overcooked and rubbery.
If your grill grates are too wide for the prawns, use a flat grill plate or fish basket to prevent them from falling through.
Add a splash of dry white wine to the butter sauce just before basting for an extra layer of Australian coastal flair.