Classic Australian BBQ Prawns

🧂 Ingredients

• 1 kg Large king prawns (shell on, deveined)
• 100 g Garlic butter
• 2 Lemon
• 1/2 cup Fresh parsley

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 2

   Preheat your barbecue or grill to medium-high heat (approximately 200-220°C / 400-425°F). 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.

   ⏱️ 3-4 minutes
3. 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.

   ⏱️ 3-4 minutes
4. 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.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For an authentic Christmas feel, serve on a platter garnished with fresh greens.
• ✓The key to tender prawns is to avoid overcooking. They are done when they turn pink and opaque and curl slightly.
• ✓Feel free to add a pinch of chili flakes to the garlic butter for a touch of heat.
• ✓If you don't have a barbecue, these can also be cooked under a hot grill (broiler) in your oven.

🔄 Variations

• 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.

🥗 Nutrition

Per serving