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PRAWNS

WHAT TYPE?

Ideally, use whole, shell-on prawns, or my favourite, the headless type with half a shell and a tail on, readily available in supermarkets; the shell will protect the delicate flesh from the heat of the barbecue. You can also use shelled prawns, but they’ll cook much quicker.

HOW MUCH?

Allow 80–90g of prawns per person as a starter (a bit more if they’re fully shell-on with heads, etc.). You can make up the prawn skewers by themselves, or add in your choice of vegetables from the vegetable section overleaf.

Pick a marinade from the suggestions on the following pages, omitting any lime or lemon juice, as this will ‘cook’ the prawns too early. If you’re going to make my favourite pepper, salt and lime prawns, don’t marinate them before cooking – just toss the raw prawns with a little olive oil.

Thread the prawns on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight. (Unless you’re just doing them with olive oil, in which case you’re ready to cook straight away.)

Barbecue

Once your barbecue is good and hot (see here), gently lay the prawn skewers on the grill and cook for 2–3 minutes, covered if your barbecue can be covered. Turn the skewers over, using a pair of tongs, and give them another 2–3 minutes. They are ready when they’re bright pink on the outside, and the shells should be a little charred.

Serve immediately, with your choice of dipping sauce (see here).