Type: MAIN COURSE
Suitable for: Giant Prawns, colossal shrimp; adaptable to Lobster Tails.
Can you imagine eating only two shrimp for dinner? Yes, if the shrimps are Giant Prawns—two of these 4-5-oz. crustaceans make a wonderfully generous serving. Giant prawns grow in both fresh and salt waters, generally close to or below the equator.
These large luscious treats may well be the origin of the Australian command: “Throw another shrimp on the barbie.” This recipe lets you combine some of the tropical flavors of Giant Prawn countries of origin with outdoor grilling.
Oil for grill rack
Long-handled barbecue tongs
Glass or ceramic baking dish for marinade
8 Giant Prawns
¼ olive or other oil
3 Tbsp. rice wine vinegar
½ cup orange juice
2 Tbsp. soy sauce
1 tsp. garlic, finely chopped
2 tsp. ginger root, grated
4 Tbsp. mild chutney
6-8 Tbsp. flaked or shredded coconut
¼ cup scallions, cut fine
Rinse prawns. With a sharp knife, remove dark middle “vein” and slice prawn half-through, toward shell.
Combine all liquids, garlic and ginger, pour into baking dish. Mix chutney and coconut and fill the cuts you have made in the prawns, pressing edges together.
Add filled prawns to marinade, let stand 15-30 minutes per side.
Lay prawns gently on lightly-oiled grill, cook 5-8 minutes per side, turning once.
Remaining marinade can be heated to a boil and poured over prawns or rice for more intense flavor. Garlic with fine-cut scallions.