|Sizzling on the BBQ|
After being cooped up all day I wanted to get out and enjoying the sunshine and before I knew it I’d inadvertently convinced my Dad to whack on the BBQ.
As soon as he said yes I instantly perked up. We’re having a BBQ! That means one thing and one thing only – COOKING!
I rummaged through our fridge and found various goodies – loads of salad, king prawns and paneer. Not to mention bulgur wheat, chillies and lemons and limes lounging around. We just needed a few little extras so I sent Mr KG and my Dad off to the shops to grab them before they closed for the day.
|Garlic, lime, chilli, ginger, coriander and prawns|
Without a doubt I got carried away. I was trying to think up fresh, tasty and healthy dishes – and I did just that! The problem was I came up with too many. But, you can’t help but over indulge at a BBQ so we sat outside on the patio just the three of us and enjoyed the goodies I’d cooked up.I’ll be sharing each of the recipes I made over the next few weeks – I think one every Saturday from now on, for those of you who are blessed with time on your hands at the weekend, and sunshine of course!
This week though, I’d like to share with you my Sizzling Summer Prawns. Flavoured with lime, chilli and coriander to name but a few, they are a real burst of summer sunshine. They go fab with the char grilled courgette and bulgur wheat salad I’ll be sharing soon too.
The key to locking in the flavour is to marinade them, so make sure you give them at least 30-45mins to rest. This really should be the bare minimum. If you know you’re having a BBQ in advance then why not leave them in the fridge overnight! Simply cover them with cling film and they’ll sit happily soaking up all of the juices.
If you really love your spices (or alternatively can’t stand the heat) adjust the chilli accordingly. Go on your own personal taste – you know best!
If you’re happy to try anything – then stick to the recipe and whack these on your Barbie.
Here’s to many more weekends filled with sunshine. Enjoy.
- 12 King Prawns
- 1 clove garlic
- 1 inch root ginger
- 2 red chillies
- 1 lime
- Sprig of fresh coriander
- Place the king prawns in a shallow dish (keeping them in their shell will help them retain their moisture but shelling them now is less messy so it’s up to you.)
- In a jug squeeze the lemon juice and mix with the ginger (grated), garlic (crushed), honey and chillies and coriander (finely chopped.) Give the marinade a good stir and pour over the prawns.
- Leave the marinade to soak into the prawns for at least 30-45mins. If leaving overnight, cover with cling film and place in the fridge.
- Once ready to cook, thread 3 of the prawns on to each metal (or soaked bamboo) skewers. Cook on the BBQ for 3 mins either side or until the prawns skins have crisped up and they are no longer translucent. Whilst cooking be sure to liberally baste with the leftover marinade!
- Serve while piping hot.