Take your BBQ to the next level with these smoky paprika prawns!
They taste even better with a garlicky aioli dip, served with a glass of Beefsteak Club Malbec Rosé.
INGREDIENTS:
• 24 Prawns
• 1 tsp Smoked Paprika
• 1 Clove Smoked Garlic Minced
• Vegetable or Rapeseed oil
• Lemon zest of half a lemon
• 1 egg
• 1 tsp white wine vinegar
• Salt & pepper for seasoning
METHOD:
STEP 1 – PREP
Buy Fresh Prawns in the shell – whatever looks freshest, but medium size is best
Shell prawns, remove heads and de-vein
Wooden skewers – soak in hot water for 30 minutes+ before grilling
STEP 2 – MARINADE
Make a paste with: 1 tsp smoked paprika
1 clove smoked garlic minced
Lemon zest of half a lemon
Season with salt and pepper
Vegetable or rapeseed oil
Smother prawns in paste, cover and refrigerate for an hour
STEP 3 – AIOLI
Blend 1 egg yolk with a splash of white wine vinegar, then season with salt and pepper
Slowly blend in a stream of vegetable, or mild flavoured olive oil (so not overpower flavour of prawns) until desired consistency
Add minced garlic and paprika
CHEAT: Mix minced garlic and paprika to your favourite mayonnaise
STEP 4 – SKEWER & GRILL
Thread one large or 2 medium prawns per soaked skewer
Grill on a medium-high heat for 2-3 minutes per side
STEP 5 – SERVE
Pile on a tray and squeeze over fresh lemon
Serve hot with a dipping bowl of aioli Pair with Beefsteak Club Malbec Rosé (available in the UK from Waitrose & select independent retailers)
Recipe by @BBQLads
Grilled on a Char-Broil Gas2Coal 2.0