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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.
🧂 食材
- 1 kg Large king prawns (shell on, deveined)
- 100 g Garlic butter
- 2 Lemon
- 1/2 cup Fresh parsley
👨🍳 步骤
- 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
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
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
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
💡 专业技巧
- ✓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.
✨ 创意变奏
为您的创意版本提供灵感
- 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.