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Classic Australian BBQ Prawns
A quintessential Australian Christmas BBQ tradition, these succulent prawns are grilled to perfection with garlic butter and served with a squeeze of fresh lemon. Simple, quick, and always a crowd-pleaser.
๐ง ์ฌ๋ฃ
- 1 kg Large king prawns (shell on, deveined)
- 100 g Garlic butter
- 2 Lemon
- 1/2 cup Fresh parsley
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the prawns: Using a sharp knife, carefully split each prawn lengthwise down the back, from the head to the tail. Do not cut all the way through; you want to create a butterfly effect. Rinse the prawns under cold water and pat them dry with paper towels. This step is crucial for even cooking and allows the butter to penetrate.
โฑ๏ธ 10 minutes - 2
Preheat your barbecue or grill to medium-high heat (approximately 200-220ยฐC / 400-425ยฐF). Place the prepared prawns, shell-side down, directly onto the hot grill grates. Grill for 3-4 minutes, or until the shells start to turn pink and slightly charred.
โฑ๏ธ 3-4 minutes - 3
Flip the prawns so they are flesh-side down. Immediately brush the exposed flesh generously with the garlic butter. Continue to grill for another 3-4 minutes, or until the prawns are opaque, cooked through, and the garlic butter is bubbling and fragrant. Be careful not to overcook, as this will make them tough.
โฑ๏ธ 3-4 minutes - 4
Remove the prawns from the barbecue. Squeeze the juice of one lemon over the hot prawns. Garnish with freshly chopped parsley. Serve immediately with lemon wedges on the side.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an authentic Christmas feel, serve on a platter garnished with fresh greens.
- โThe key to tender prawns is to avoid overcooking. They are done when they turn pink and opaque and curl slightly.
- โFeel free to add a pinch of chili flakes to the garlic butter for a touch of heat.
- โIf you don't have a barbecue, these can also be cooked under a hot grill (broiler) in your oven.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red chili flakes to the garlic butter for a spicy kick.
- Marinate the prawns in a mixture of soy sauce, ginger, and garlic before grilling for an Asian-inspired flavor.