Australian Prawns on the Barbie
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G’day mates! Me mates and I just got back from a refreshing dip in the billabong with my trusty dingo! Seems like it’s about time to slap some prawns on the barbie! Crikey!
I’d be lying if I said I didn’t spend several years of my childhood (and the last few hours) talking in an Australian accent. When I was little, my only goal in life was to move to Australia and BE Steve Irwin. And now, as I sit here, staring out the window at the remnants of last night’s snow storm, there’s pretty much no place I’d rather be than enjoying some downunder action.
Turns out, the furthest city from Akron, Ohio is actually Perth, Australia. So I’ll just pretend that’s where I’m writing this from. A girl can dream…
This recipe, while maybe not “native Australian,” turned up in several places in my research of what counted as “from Australia.” Turns out, our downunder brethren eat about the same things as us Americans – burgers, seafood, desserts… it’s like we’re opposite of each other in accent and dangerous creatures, but not food.
Begin by prepping your shrimp..erm..prawns, by removing their shells and soaking in a cool salt water bath while you prepare your other ingredients.
Then, in a small bowl, mix together your chutney, preserves, curry, garlic, ginger, lemon and lime. Next, stir like a mad woman’s breakfast! And then get stoned like the crows. I’m not sure what any of that means, but what I’m trying to say is “Stir, then sit back in amazement.” How am I doing here Aussies? This authentic enough for ya?! Are you STOKED?! (Because clearly, I’m playing a Barry here.)
After your prawns have soaked, season lightly with cracked pepper (and maybe a touch more salt if you’re daring), then add to the chutney marinade. Sear the shrimp on a grill pan (or real grill if you have one handy and it’s not the middle of winter) until pink and browning.
If you decide to get a little fancy with your meal, then GOOD ONYA MATE!
Get some grill lines on your mangos like a piece of piss! Alright, maybe that slang term doesn’t work as well there, but it’s super easy to get some good grill marks on your mangoes, so extra points for creativity.
Australian Prawns on the Barbie
Equipment
- skewers optional
Ingredients
- 16 oz jumbo tiger shrimp / prawn
- ¼ cup mango chutney
- ¼ cup mango jelly or perserves
- 3 tablespoons yellow curry
- 5 tablespoons garlic minced
- 2 tablespoons ginger grated
- 1 tablespoon fresh parsley
- 4 tablespoons lemon juice
- 4 tablespoons lime juice
- 2 mangos sliced for grilling (optional)
Instructions
- Start by removing the shells and deveining your prawns. Soak in a bowl of cool water with some salt (to remove any fishy taste) while you prep your other ingredients.
- Combine the mango chutney, mango jelly, curry, garlic, ginger, and lemon and lime juice in a small bowl. Pat dry the prawns and then place into the marinade for at least 2 hours or overnight.
- If you are doing this on the grill: thread your prawns evenly on a skewer, alternating between lemon and lime wedges, pearl onions, bay leaves, and mango slices.
- If you are doing this on a grill pan: Skip step 3 and place your prawns directly on your preheated grill pan, about 30 seconds to a minute per side, until golden lines have crossed your prawn and it has turned red in color. Serve and enjoy!
