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Barbecue prawns

Australian Gourmet Traveller recipe for barbecue prawns.

By Rodney Dunn
  • 10 mins preparation
  • 20 mins cooking
  • Serves 8
  • Print
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.


  • 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


  • 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.


Drink Suggestion: Dry, still English-style cider. Drink suggestion by Max Allen