Prawns on the Barbie, Aussie Style: A Taste of Down Under

The first time I tasted prawns cooked on a barbie, the sun was setting over Bondi Beach. The scent of eucalyptus mingled with the smoky char of the grill, and the salty air carried the sounds of laughter and crashing waves. A mate, Mick, tossed a handful of perfectly pink prawns onto a sizzling hotplate, the garlic and chilli already infusing the air. That simple, yet unforgettable, experience ignited a lifelong love affair with Aussie-style barbecuing. It’s a flavour memory etched in my mind, a reminder of good times and even better food.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 5-7 minutes
• Total Time: 15-17 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 2 tablespoons oil
• 750 g large shelled prawns, with tails left on (shrimp)
• 2 cloves garlic, pressed
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon crushed chili
• 1 tablespoon fresh coriander, chopped

Equipment Needed

• Kettle BBQ (or regular BBQ)
• Wok (or large frying pan/skillet)
• Tongs

Instructions

1. Prepare your kettle BBQ (or regular BBQ) for direct heat. If using a kettle BBQ, leave the lid off. You want a hot fire. Alternatively, if using a stovetop, ensure adequate ventilation by turning on your exhaust fan, as the chilli and oil can produce fumes.
2. Place the wok (or a large frying pan) directly over the heat source. Allow it to get screaming hot.
3. Add the oil to the hot wok. It should shimmer almost immediately.
4. Add the prawns, garlic, ginger, and crushed chili to the wok.
5. Immediately begin tossing the prawns with the other ingredients. This is crucial to ensure even cooking and prevent sticking. You can use tongs or a wok spatula.
6. Continue to toss and stir-fry the prawns until they turn pink and are cooked through. This should take approximately 5-7 minutes, depending on the size of your prawns and the heat of your grill. Be careful not to overcook them, or they will become rubbery. They are ready when they are uniformly pink with slightly opaque flesh.
7. Remove the wok from the heat. Stir in the fresh coriander.
8. Serve immediately as an entrée or a main course.

Expert Tips & Tricks

• Prawn Selection: Choose the freshest prawns you can find. Look for prawns that are firm, plump, and have a fresh, sea-like smell. Avoid prawns that smell fishy or ammonia-like.
• Don’t Overcrowd: If you’re cooking for a larger crowd, it’s better to cook the prawns in batches to avoid overcrowding the wok. Overcrowding will lower the temperature and result in steamed, rather than stir-fried, prawns.
• Ginger Preparation: For the best flavor, grate the fresh ginger with a microplane grater rather than chopping it. This releases more of the ginger’s essential oils.
• Chili Heat: Adjust the amount of crushed chili to your personal preference. If you prefer a milder flavor, reduce the amount of chili or use a milder variety. You could also use fresh chili, finely chopped, instead of crushed.
• Wok Technique: The key to a good stir-fry is to keep the ingredients moving. This ensures that they cook evenly and develop a nice char.
• Garlic Burn Prevention: Add the garlic after the oil has heated up, but before it starts to smoke, to prevent it from burning quickly. Burnt garlic tastes bitter.
• Marinade Option: For extra flavor, marinate the prawns for 30 minutes before cooking in a mixture of soy sauce, sesame oil, and a touch of honey. Reduce the amount of oil added to the wok if you marinate the prawns.

Serving & Storage Suggestions

Serve these Aussie-style BBQ prawns immediately while they are hot and juicy. They make a fantastic appetizer or a light main course. Garnish with extra fresh coriander and a wedge of lime for squeezing.

Serving Suggestions:

• Serve as an appetizer with crusty bread for dipping in the flavorful sauce.
• Serve as a main course with rice or noodles and a side of steamed vegetables.
• Add the prawns to a salad for a protein-packed lunch or dinner.

Storage Suggestions:

• Room Temperature: Cooked prawns should not be left at room temperature for more than 2 hours.
• Refrigerator: Store leftover cooked prawns in an airtight container in the refrigerator for up to 2 days.
• Freezer: Freezing cooked prawns is not recommended as it can affect their texture.
• Reheating: Reheat leftover prawns gently in a frying pan over medium heat until heated through. Avoid overcooking, as this will make them tough. A splash of water or chicken broth can help to keep them moist while reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	233 kcal	N/A
Calories from Fat	86 kcal	37%
Total Fat	9.6 g	14%
Saturated Fat	1.4 g	7%
Cholesterol	242.5 mg	80%
Sodium	243.3 mg	10%
Total Carbohydrate	2.2 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	32.6 g	65%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Prawns: For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Lemon-Garlic Prawns: Omit the chili and coriander and add the juice and zest of one lemon to the prawns while cooking.
• Herb Variations: Experiment with different herbs, such as parsley, basil, or oregano.
• Vegetarian Option: Substitute the prawns with firm tofu or halloumi cheese for a vegetarian-friendly option. Marinate the tofu or halloumi before cooking to enhance the flavor.
• Wine Pairing: Add a splash of dry white wine to the wok during the last minute of cooking for added depth of flavour.
• Garlic alternative: Garlic powder or granules can be used instead of fresh pressed garlic, but be aware that the flavour won’t be as rich.

FAQs (Frequently Asked Questions)

Q: Can I use frozen prawns?
A: Yes, you can use frozen prawns. Just make sure to thaw them completely before cooking and pat them dry with paper towels. This will help them to brown better and prevent them from steaming in the wok.

Q: How do I know when the prawns are cooked through?
A: The prawns are cooked through when they turn pink and the flesh is opaque. Avoid overcooking them, as they will become tough and rubbery.

Q: Can I use a regular frying pan instead of a wok?
A: Yes, you can use a large frying pan or skillet if you don’t have a wok. Just make sure it’s large enough to accommodate all the prawns without overcrowding.

Q: Can I prepare this dish ahead of time?
A: It’s best to cook the prawns fresh, as they tend to become tough if reheated. However, you can prepare the garlic, ginger, and chili ahead of time and store them in the refrigerator.

Q: What is the best type of oil to use for stir-frying?
A: A neutral-flavored oil with a high smoke point, such as canola oil, vegetable oil, or peanut oil, is best for stir-frying. Olive oil is not recommended, as it has a lower smoke point and can burn easily.

Final Thoughts

So there you have it – a taste of Australia, right in your own kitchen! These prawns on the barbie are incredibly easy to make and bursting with flavour. Whether you’re hosting a backyard barbecue or simply looking for a quick and delicious weeknight meal, this recipe is sure to impress. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, have fun! Grab a cold drink, fire up the grill, and enjoy the taste of Down Under. Share your creations and feedback – I’d love to hear how you make this recipe your own!