ChillaxBBQ BBQ Prawns

ChillaxBBQ BBQ Prawns

Here is another ChillaxBBQ recipe for you good folk out there. Here comes ChillaxBBQ BBQ Prawns. This was a first for us, when we did out pop-up at Jags, something different like. Us boys are renowned for our meat, so a chance to branch out to something different. I have to say it worked really well, and to be honest at the Jags gig we could not cook and serve these fast enough.

So how did we do these bad boys?

ChillaxBBQ BBQ Prawns go like this.

Now we were cooking for about 60 people, so align yourself to how many you have coming by reducing the ingredients in equal amounts of course. We went large, well we had to. We cooked them on soaked skewers and then pulled them off when cooked to serve them on nice platters. I did give a wee sprinkle of chilli flakes too, to tart up and make it all Chef like presentation. Quick one; do NOT be put off with the blackening, that is just charring – do not forget there is a thick skin on the prawn, the meat is just being flavoured by this!!!

In a big container throw in at the same time;

• 2 Kg if fresh prawns with all the shit on them still;
• 2 tablespoons of finely chopped garlic;
• 2 tablespoons of finely chopped ginger;
• Squeeze the juice of 4 limes over them;
• A good sprinkle of cracked black pepper and sea salt.

There you have it my lovelies, ChillaxBBQ BBQ Prawns. Let that marinade for about 2 hours, and give it the occasional stir to keep the liquids and bits on the prawns. When you are ready skewer them up on pre-soaked bamboo skewers and get them on the coals until charred – should take about 2-3 minutes on each side. BOOM!!!

Another delight for you. Secrets pouring out now from ChillaxBBQ. This is our ChillaxBBQ BBQ Prawns. I think you will agree so so simple. Outcomes are delicious. Don;’t forget that Chef tip shit of a wee sprinkle of dried chilli flakes – colour, flavour, presentation all in one. Give these bad boys a go, I categorically know you will – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.