Prawns with a tangy tomato-based barbecue sauce are an undeniably good combination, as is the remaining sauce slathered over beef or pork.
- 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
- 1Pulse 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.
- 2Heat 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.
Drink Suggestion: Dry, still English-style cider. Drink suggestion by Max Allen
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