With scathing heat and mind numbing humidity, it seems that summer finally here to stay.
Which means that it is the perfect time for grilled prawns.
Nothing around our home beckons the arrival of warm weather more than the appearance of these prawns. We love them!
It's one of those time, I'll dent the grocery budget and go all out for the largest, biggest, colossal prawns I can find. And find I did.
These lovelies are best marinated several hours if not overnight in a delicious blend of soy sauce, oil, finely chopped garlic, an overload of sriracha with just a dash of salt and pepper. Whisk it up and you have a delicious and scintillating marinade. Trust me, you'll end up licking the spoon (at least once or twice before your tongue begins to tingle).
I like to grill these prawns with the shell on for the simple reason that it keeps the mat moist and succulent with no risk of overcooking to a point of toughness.
To keep things cool and easy peasy, a snip along the back, performs double duty with de-veining and what you have are easy-peel-prawns once grilled.
I adore this with a refreshing salad like my Taverna Style Salad or even a summer fruit salsa which is the best way to soothe the heat and refresh the palate at the same time. Not counting Mojitos of course!
Gather the ingredients,
2 lbs jumbo tiger prawns - with shells on, heads removedMarinade: 1/4 cup dark soy sauce, 6 tbs sriracha sauce, 2 tbs vegetable oil, 2 tbs finely chopped garlic, 1/2 tsp ground black pepper, 1/2 tsp salt & additional oil for grilling
Prawns: Make a shallow cut along the back through the shell with a sharp knife. De-vein. Rinse the prawns and drain excess water. Set aside.
Marinade: Combine all the ingredient in a large mixing bowl (made of glass or non-reactive metal) and whisk to combine.
Toss the prawns into the marinade and thoroughly coat the prawns in the marinade. Cover and set aside in the refrigerator for at least 4 hours or preferably overnight.
Fire up the grill on high and pre-heat.
Oil the grate with a pastry brush and a little vegetable oil in a bowl.
In a single layer, arrange the prawns on the grate. Lightly brush the prawns with the oil. Cover the and cook for 2-3 minutes.
Turn the prawns over, brush with oil on the other side and grill for another 2-3 minutes.
The shells with be lightly charred and the prawn meat should be succulent and juicy. Peel back the shells and enjoy with a refreshing salad or salsa.
Recipe for
Celebrate summer! Grilled Sriracha & Garlic Jumbo Tiger Prawns
Preparation time : 10 mins
Marination time: 4 hours or overnight
Grilling time – 6-8 mins
Serves 4-6
Shopping list
2 lbs jumbo tiger prawns - with shells on, heads removed
Marinade:
1/4 cup dark soy sauce
6 tbs sriracha sauce
2 tbs vegetable oil
2 tbs finely chopped garlic
1/2 tsp ground black pepper
1/2 tsp salt
Additional oil for grilling
Preparation:
Prawns: Make a shallow cut along the back through the shell with a sharp knife. De-vein. Rinse the prawns and drain excess water. Set aside.
Marinade: Combine all the ingredient in a large mixing bowl (made of glass or non-reactive metal) and whisk to combine.
Toss the prawns into the marinade and thoroughly coat the prawns in the marinade. Cover and set aside in the refrigerator for at least 4 hours or preferably overnight.
Method:
Fire up the grill on high and pre-heat.
Oil the grate with a pastry brush and a little vegetable oil in a bowl.
In a single layer, arrange the prawns on the grate. Lightly brush the prawns with the oil. Cover the and cook for 2-3 minutes.
Turn the prawns over, brush with oil on the other side and grill for anotehr 2-3 minutes.
The shells with be lightly charred and the prawn meat should be succulent and juicy. Peel back the shells and enjoy with a refreshing salad or salsa.
Enjoy!
