Non-VegetarianAustralian cuisine Starters

Garlic and Chilli Grilled Prawns

Name: Garlic and Chilli Grilled Prawns
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 800 g green banana prawns; 5 cloves Garlic cloves; 2 whole long red chillies; 1 whole bird's eye chilli; 60 ml Olive oil; 1 tsp sea salt flakes; 0.5 tsp freshly ground black pepper; 15 g fresh coriander; 2 whole limes

Plump Territory banana prawns seared fast on a sizzling hotplate with garlic, red chilli, and fresh lime juice.

🇦🇺Australia· Northern Territory

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 260 kcal

Ingredients

0 of 9 gathered

Servings

800 g green banana prawns — peeled and deveined with tails intact
5 cloves Garlic cloves — finely minced
2 whole long red chillies — seeded and finely diced
1 whole bird's eye chilli — finely sliced for extra heat
60 ml Olive oil — for marinade and hotplate
1 tsp sea salt flakes — crushed
½ tsp freshly ground black pepper — coarse grind
15 g fresh coriander — leaves and tender stems roughly chopped
2 whole limes — one juiced, one cut into wedges to serve

Equipment

•Barbecue hotplate or cast-iron frypan
•Tongs
•Mixing bowl
•Chef's knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 12 g
carbs: 3 g
fibre: 1 g
protein: 34 g
calories: 260 kcal

Instructions

1
Pat the peeled prawns dry thoroughly with paper towels so they sear properly.
2
Place the prawns in a large mixing bowl.
3
Add the minced garlic, chillies, olive oil, salt, and black pepper to the bowl.
4
Toss everything together until the prawns are evenly coated.
5
Preheat your barbecue hotplate or heavy frypan over high heat until smoking hot.
6
Lightly brush the hotplate surface with a little extra oil.
7
Arrange the prawns across the hotplate in a single layer without crowding.
8
Cook undisturbed for two minutes until the undersides turn bright pink and lightly charred.
9
Turn each prawn over using tongs and cook for another minute until opaque throughout.
10
Transfer the cooked prawns immediately onto a wide serving platter.
11
Drizzle with freshly squeezed lime juice and scatter over the chopped fresh coriander.
12
Serve straight away alongside extra lime wedges.

Chef's tips

Make sure the hotplate is smoking hot before adding the prawns to get a quick sear without overcooking them. Do not marinate the prawns in lime juice beforehand, as the acid will cure and toughen the seafood.

Ingredient substitutions

green banana prawns → king prawns or tiger prawns
bird's eye chilli → a pinch of dried chilli flakes
fresh coriander → fresh flat-leaf parsley

Storage

Store leftover cooked prawns in an airtight container in the fridge for up to 2 days.

Reheating

Eat cold, or flash quickly in a hot pan for 30 seconds to avoid toughening the prawn meat.

Common mistakes to avoid

•Overcrowding the hotplate, which steams the prawns instead of searing them.
•Overcooking the prawns until they become rubbery and dry.
•Adding the lime juice during marinating rather than dressing at the end.

Serving suggestions

Serve immediately with chilled lager or dry riesling.Accompany with crusty bread or warm flatbread to mop up the pan juices.Pair with a crisp tropical mango and cucumber salad.