Barbecue Prawns (Gourmet Traveller)

By sarah_carroll

Ingredients

• For brushing:
• 400 gm
• canned peeled tomatoes
• 75 gm (1/3 cup)
• brown sugar
• 60 ml (1/4 cup)
• cider vinegar
• 2 tbsp
• Worcestershire sauce
• 1 tbsp
• Dijon mustard
• 3 3
• garlic cloves, finely chopped
• 2 tsp
• each ground coriander and ground cumin
• 1/2 tsp
• each ground cinnamon, ground fennel and sweet paprika
• 1/4 tsp
• ground cloves and ground chilli
• 80 gm
• butter, coarsely chopped
• 2 kg
• uncooked large prawns (about 20), split lengthways, tails intact, deveined, heads discarded
• olive oil
• 2 tbsp
• finely chopped chives

Preparation

Step 1

Pulse canned tomato in a food processor until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire sauce, mustard, garlic and spices and bring to the simmer, stirring occasionally, until thickened (7-8 minutes). Stir in butter and season to taste.



2

Heat a char-grill pan (or barbecue) over high heat. Brush prawns with a little olive oil and cook in batches, flesh-side down, for 1-2 minutes, then turn and brush generously with tomato mixture. Char-grill until prawns are just cooked though (2-3 minutes). Transfer to a serving plate, scatter with chives and serve hot with remaining sauce.



This recipe is from the December 2011 issue of Australian Gourmet Traveller