Barbecued prawns? Yes please! Fire up the barbie and give Curtis’ BBQ garlic prawns (recipe below) a go.
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Curtis Stone’s garlic prawns
Serves 8 Prep 15 mins Cooking 10 mins
4 slices Coles Finest by Laurent White Sourdough Vienna*
1/3 cup (80ml) olive oil, divided
20g butter, divided
1 shallot, finely chopped
1/2 tsp dried chilli flakes (optional)
1/2 tsp fennel seeds
1 tsp ground paprika
1kg raw banana prawns, peeled, deveined, tails intact
4 garlic cloves, finely chopped
1 lemon, rind finely grated, juiced
2 tbs chopped flat-leaf parsley
1. Heat a barbecue on medium. Place teppanyaki plate over barbecue, grill-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on medium – do not use on induction stovetop.) Brush bread with a little olive oil. Cook, pushing down with the turner, for 1 minute each side or until lightly charred. Transfer to a plate.
2. Turn the teppanyaki plate, flat-side up. Heat half the remaining oil and half the butter. Add the shallot, fennel seeds, chilli flakes, if using, and paprika. Cook, stirring, for 2 mins or until shallot softens.
3. Increase heat to medium-high and add the remaining oil and butter. Add the prawns, garlic, lemon rind and lemon juice. Season. Cook, turning occasionally, for 3-4 mins or until prawns curl and change colour. Sprinkle with the parsley.
4. Transfer teppanyaki plate to a heatproof serving surface. Serve with sourdough toast.
*Selected stores only.
Want more easy recipes? Check out our ‘BBQ season’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuK_NqxKYa4W_mzH5BBhfF9C, which includes:
Curtis Stone’s Steak Sandwiches with Caramelised Onions: https://www.youtube.com/watch?v=F6kt55_4-eY&list=PL8rYS6B-sVuK_NqxKYa4W_mzH5BBhfF9C&index=3
Beef and Potatoes with Coriander Chimichurri: https://www.youtube.com/watch?v=13MziV3yvls&list=PL8rYS6B-sVuK_NqxKYa4W_mzH5BBhfF9C&index=4&t=2s
Grilled Corn with Pickled Jalapeno and Avocado Aioli: https://www.youtube.com/watch?v=vY9P9_WP5W8&list=PL8rYS6B-sVuK_NqxKYa4W_mzH5BBhfF9C&index=5
BBQ peach & Jerk Chicken Skewers: https://www.youtube.com/watch?v=ZoIWdCrysvY&list=PL8rYS6B-sVuK_NqxKYa4W_mzH5BBhfF9C&index=6
Visit here for more offers and promotions: https://www.coles.com.au/offers/curtis-stone-bbq.
Now you know in Australia, we have three major seasons. We have autumn, we have winter, and we have barbecue season. Ladies and gentlemen, welcome to barbecue season. Oh yes, I look pretty happy because I’m standing by my barbie, which is my favourite thing to do. I’ve got some beautiful Aussie prawns. I
Went and caught these this morning. No, I just went down to Coles. That’s what you’re going to do too. And they’re absolutely delicious, sweet prawns. And what better thing to do than throw some prawns on the barbie? This is a very simple recipe. Now, I always peeled the prawns
In my family. My mum was allergic to the shell of prawns, at least so she told us. And of course, if you don’t want to do this, then you just go and find the person you like the least in your
Family. You bring them out and tell ’em it’s their job for the day. Now I just leave the tails on because they’re super pretty and it comes with a little built-in handle. Once they’re cooked, if you want to use your fingers, of course you can. I’ve got my barbie that’s already
Lit. So what I’m going to do is grab that teppanyaki plate. Now it’s made of cast iron, so it transfers the heat really well. And then I’m going to take some bread, brush it with a little olive oil, and then stick it straight on to the grill plate. So I’m just
Going to go ahead and give it a little push down. I’m using my turner. You’re going to love it. Just give it a little push down and make sure you’re getting that beautiful mark. And then once you’re
Happy with that, give it a little turn. Oh yeah. We’ve chopped our shallots, time for the garlic. We have crisp bread. Bring it on over here. Check this out. It’s reversible, right? So I stick it
Back on the grill. So here’s what you do. A little bit of oil, a little bit of butter. Then you get your shallots and throw them right onto your teppanyaki plate. I’ve got some fennel seeds, a little chilli flake, and some paprika. A little bit more oil, and a little bit more butter.
Now for the prawns, and in no time these are going to be done. Get a little garlic, be generous. Then we go in with our lemon zest. You can also use a little lemon juice. Now for the sizzle. Oh yeah. I’m going to hit this with a little bit of parsley.
It is a main course. It is an appetiser. It’s whatever you want. If you want to have ’em for dessert, knock yourself out. Come on, come over here. It’s so simple, but it is just so, so flavourful. And that’s it. Your serving plate is also what you cook on. How good
Does that look? This my friends, you can just tear a little piece of, dip it in, get up some of that flavour and your prawns straight off that teppanyaki plate. I mean, life is good when dinner is served. With the right ingredients, a couple of really useful tools, you will be so,
So happy and anyone you serve, these two will be as well. Bon appetit.