Barbecued prawns with sweetcorn recipe
This is reminiscent of a Louisiana shrimp boil, only grilled. Adding griddled small potatoes would be a very good idea, to bulk this out.
Ingredients
- 4 corn cobs (or 1 per person), preferably in their husks
- 20 shell-on king prawns
- 1 amount of neutral oil, for cooking
- 150 g butter
- 1 green chilli, finely chopped
- 4 lemon wedges, to serve
- 4 corn cobs (or 1 per person), preferably in their husks
- 20 shell-on king prawns
- 1 amount of neutral oil, for cooking
- 5.3 oz butter
- 1 green chilli, finely chopped
- 4 lemon wedges, to serve
- 4 corn cobs (or 1 per person), preferably in their husks
- 20 shell-on king prawns
- 1 amount of neutral oil, for cooking
- 5.3 oz butter
- 1 green chilli, finely chopped
- 4 lemon wedges, to serve
- 2 tsp fennel seeds
- 1 tbsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne
- 1 tbsp sea salt
- 1.5 tsp ground white pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tsp fennel seeds
- 1 tbsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne
- 1 tbsp sea salt
- 1.5 tsp ground white pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tsp fennel seeds
- 1 tbsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne
- 1 tbsp sea salt
- 1.5 tsp ground white pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
Details
- Cuisine: American-inspired
- Recipe Type: Prawns
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Prepare a barbecue for direct cooking over medium heat.
- Lightly toast the fennel seeds in a dry frying pan over a medium heat for a couple of minutes, until fragrant, moving them around so they don’t burn. Transfer to a spice grinder or pestle and mortar and grind or crush to a powder.
- Combine in a bowl with the paprika, onion and garlic powders, cayenne, salt, white pepper, thyme and oregano.
- If using in-husk corn, snip off any long silky parts using kitchen scissors then place the cobs over direct medium heat for 15 minutes, or until the husks are black and the corn inside is soft and yellow (you can peel a little husk back to check). If you want to char the corn, now is the time to peel off the husks and do that, taking care not to leave it on the grill more than a few minutes longer.
- If using pre-prepared corn cobs, rub them with a little neutral oil. Grill over direct heat medium heat, turning occasionally with tongs, for about 10 minutes until soft, golden and charred.
- Rub the prawns with a little neutral oil and grill them over direct heat for 1-2 minutes on each side, until completely pink.
- Combine the butter and 2 tablespoons of the seasoning dust in a saucepan and melt to combine.
- Arrange the grilled corn and prawns on a plate and pour over the spiced butter, then scatter over the green chilli and add lemon wedges, to serve.
To cook indoors: Preheat a cast-iron griddle pan over a high heat for at least 5 minutes. Cook the corn cobs on the griddle for 10 minutes or until soft and charred, turning them so they char evenly. Cook the prawns, lightly oiled, in the same pan for a couple of minutes on each side or until totally pink and cooked through.
This recipe is from Live Fire by Helen Graves (Hardie Grant, £26). Photography ©Rob Billington.
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