Name: Barbecue prawns
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 400 gm canned peeled tomatoes; 75 gm brown sugar (1/3 cup); 60 ml cider vinegar (¼ cup); 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

Barbecue prawns

Australian Gourmet Traveller recipe for barbecue prawns.

Serves 8

Prep

10M

Cook

20M

Total

30M

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

Ingredients

400 gm canned peeled tomatoes

75 gm brown sugar (1/3 cup)

60 ml cider vinegar (¼ cup)

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

Method

Main

1.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.

2.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.