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Barbecue prawns

Prawns with a tangy tomato-based barbecue sauce are an undeniably good combination, as is the remaining sauce slathered over beef or pork.

You'll need

400 gm canned peeled tomatoes 75 gm (1/3 cup) brown sugar 60 ml (¼ cup) cider vinegar 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 3 garlic cloves, finely chopped 2 tsp each ground coriander and ground cumin ½ tsp each ground cinnamon, ground fennel and sweet paprika ¼ tsp ground cloves and ground chilli 80 gm butter, coarsely chopped 2 kg uncooked large prawns (about 20), split lengthways, tails intact, deveined, heads discarded For brushing: olive oil 2 tbsp finely chopped chives


  • 01
  • Pulse canned tomato in a food processor until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire sauce, mustard, garlic and spices and bring to the simmer, stirring occasionally, until thickened (7-8 minutes). Stir in butter and season to taste.
  • 02
  • Heat a char-grill pan (or barbecue) over high heat. Brush prawns with a little olive oil and cook in batches, flesh-side down, for 1-2 minutes, then turn and brush generously with tomato mixture. Char-grill until prawns are just cooked though (2-3 minutes). Transfer to a serving plate, scatter with chives and serve hot with remaining sauce.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Dry, still English-style cider.

Featured in

Dec 2011

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