BBQ Chilli & Garlic Tiger Prawns

6 to 8 large tiger prawns
2 to 3 tablespoons barbecue marinade
3 to 4 cloves garlic, finely chopped
½ red chilli, finely chopped
50g butter, melted or softened
Vegetable oil, if needed

PREPARATION

1. Using scissors, cut along the back of each prawn and butterfly them open. Lightly score the flesh in a crisscross pattern so they stay flat while cooking. Rinse and pat dry.
2. Lightly dress the prawns with a small amount of barbecue marinade, just enough to coat without overpowering.
3. Scatter finely chopped garlic and chilli evenly over the butterflied prawns. Spoon or spread softened butter generously across the surface.

COOKING

1. Prepare a barbecue with hot coals. Place the prawns flesh side down directly over the heat. Cook for 2 to 3 minutes until they begin to open and turn opaque.
2. Baste with additional butter as they cook. If desired, drizzle a little marinade or butter onto the coals to create controlled flare ups and extra smokiness.
3. Cook for a total of 3 to 5 minutes, turning briefly if needed, until the prawns are just cooked through and lightly charred. Remove immediately to avoid overcooking.

Serve straight from the grill while hot and smoky.

School of Wok Tips

• Butterfly and score the prawns so they stay open and cook evenly.
• Do not overload with marinade. Keep the flavour balanced.
• Cook quickly over high heat. Prawns only need 3 to 5 minutes.
• Let butter drip onto coals for smoky flare ups, but control the flames carefully.

FAQs

How do I know when prawns are cooked?
They turn opaque and curl slightly. Remove them as soon as they firm up to avoid rubbery texture.

Can I cook these without a barbecue?
Yes? A very hot grill pan or oven grill will still give good caramelisation.

Should I remove the shells?
Cooking in shell helps retain moisture and adds flavour, but you can peel them if preferred.