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Barbecued ginger prawns
Photography: Cath Muscat


  • 1/3 cup (80ml) rice bran oil
  • ¼ cup (60ml) sweet or dry sherry
  • 3 garlic cloves, crushed
  • 2 teaspoons grated ginger
  • 2 bay leaves (optional)
  • 1½kg green prawns
  • coriander, to serve

Barbecued ginger prawns

By Suzanne Gibbs
  • Serving size: Serves 8
  • Cooking time: Less than 15 minutes

Mix oil, sherry, garlic, ginger and bay leaves, if using, in a bowl. Add prawns and toss to coat. Cover and refrigerate for 1-2 hours to marinate.

Preheat a barbecue on medium and cook prawns for 3-4 minutes each side, brushing frequently with marinade, until opaque and cooked through. Place on a platter and scatter with coriander to serve.

Tip: in this recipe, raw prawns are used with the shell intact to protect the delicate flesh and still give a delicious smoky flavour. You can secure them on metal skewers if using the grill plate, or cook them on the flat iron of the barbecue.

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