Barbecue prawn recipe: Buried prawns with salt and herbs
Updated ,first published
Throw a prawn on a barbie, whack it in a wok, or toss it through some pasta and let's celebrate Australia, a land as breathtaking and diverse as the people who live here.
Ingredients
2kg rock salt
2 tbsp fennel seeds
1 tbsp black peppercorns
4 sprigs rosemary
4 bay leaves
24 large raw prawns
lemon wedges, to serve
Method
Step 1
Take a triple layer of aluminium foil and mould it into the shape of a frying pan large enough to hold all of the salt and prawns. You can do this inside a large cast-iron frying pan if you wish.
Step 2
Place the foil pan on the barbie and add the salt, fennel seeds, peppercorns, rosemary and bay leaves.
Step 3
Heat on the barbecue for 10-15 minutes until very hot and the herbs are fragrant. With tongs, bury the prawns in the hot salt in batches, cooking each batch for about 5 minutes until cooked through. Remove from the salt and serve immediately with lemon wedges.
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- Adam Liaw’s 50 greatest barbecue recipes of all time
- Five juicy reasons to throw the prawns on the barbie this weekend
- 100 prawn recipes you need to try
- Steaks, salads, skewers, salsas and more: 100 sizzling barbecue recipes
- 50+ traditional Christmas recipes with all of the trimmings (and none of the twists)
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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