BBQ Tiger Prawns / Coriander Recipe
By the wlr team
These quick and easy prawns are great for a big BBQ and the flavour of the marinade is punchy and fresh. Serve these up while having a bbq or serve up with a small salad and some rice as a meal.
- Recipe makes: 2 servings
- Prep time:
- Cook time: 8 mins
- Calories: 188
- 1 medium red pepper
- 1 medium green pepper
- 50g fresh lemon
- 50g spring onions
- 20g fresh coriander leaves
- 1 medium red chilli pepper
- 1 tbsp olive oil
- 227g raw tiger prawns
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- Prepare the peppers by cutting them into shapes suitable to thread on skewers.
- Juice the lemon.
- In a blender process the spring onions, coriander leaves, chilli, oil and juice from the lemon until you get a paste, and decant into a container.
- Mix the raw prawns into the paste and marinate for at least one hour - not over night as the lemon will cook the prawns.
- Thread the pepper chunks onto skewers alternating with prawns. Prawns are best threaded through tail and body (horizontal) less chance of falling from skewer when being cooked on the BBQ.
- Baste prawns with marinade while cooking and serve once prawns have turned pink and the peppers have singed a little around the edges.
|Fruit & Veg||2.8|
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