The sun is shining, the birds are singing and the atmosphere is good, this calls for a barbecue! And to keep the vacation atmosphere going, we choose prawns on the BBQ, instant southern vibes! Prawns on the BBQ are a true delicacy, imbued with a good marinade and deliciously grilled, yummy!
FOR THE EDAMAME SALAD:
400 g edamame beans, from the freezer
2 spring onions, cut into diagonal strips
1 bunch of radishes, cut into slices
1 kohlrabi, cut into matches
Pepper and salt
FOR THE PRAWNS:
400 king prawns
2 tablespoons olive oil
Grater of 1 orange
2 tablespoons orange juice
1 tablespoon coriander leaves, finely chopped
4 garlic cloves
FOR THE DRESSING:
2 cm ginger, peeled and grated
1 clove of garlic
2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon brown sugar
Grater and juice of ½ orange
FOR THE FINISHING TOUCH:
A few mint leaves
We prepare the prawns on the Edson Army Green charcoal barbecue, the ideal barbecue to guarantee an optimal atmosphere, because did you know that you can also use this BBQ barrel as a bar table before or after your barbecue session? However, it’s also perfectly possible to use one of Barbecook’s plancha barbecues to prepare the prawns. Thus you can choose the Campo or the Victor. After all, a plancha is the ideal appliance for preparing southern dishes.
For this recipe, we work with large, unpeeled prawns. The result after grilling not only looks better, but unpeeled prawns are also less likely to become dry on the BBQ. However, it’s important to keep it clean. Therefore, remove as many intestinal tracts as possible beforehand. I can already hear you thinking: how does that work with unpeeled prawns? Well, you make a cut in the back and remove the intestinal tract. It's as simple as that!
Marinate the prawns for 1 hour in the mixture of orange juice and zest, coriander leaves, olive oil and garlic. Blanch the edamame for one minute and let them cool down. Mix them with the radish slices, kohlrabi and spring onions in a bowl. Then also mix all the ingredients for the dressing.
Put the prawns on the BBQ or plancha and grill them over medium-high heat until cooked through, about 5 minutes per side. Place the prawns on top of the edamame salad and serve with the dressing. Finish with the mint leaves.
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