Featured Meals

Seafood Favourites

Saucy Barbecue Prawns

Quick to cook and easy to eat, marinated, barbecued prawns are always popular and great for entertaining.

healthy foods saucy barbecue prawns

Saucy Barbecue Prawns

healthy check tick
Health Check
Prawns are low in saturated fat and a good source of protein
Salt-reduced soy sauce lowers the sodium content per serve

preparation & cooking time
Preparation Time
10 minutes plus 1 hour marinating
Cooking Time
5 to 8 minutes

preparation & cooking time
Recipe Serves 4
1kg green king prawns, shelled and deveined but tails left on
Lemon wedges and parsley sprigs for garnish
4 teaspoons cornflour
8 teaspoons salt-reduced soy sauce
4 teaspoons white wine or cider vinegar
8 teaspoons honey
8 teaspoons tomato sauce
1 clove garlic, crushed

preparation & cooking time
Preparation & Cooking
Prepare marinade in a mixing bowl. Blend conrflour smoothly with soy sauce. Add wine, honey, tomato sauce, garlic and mix.
Add prawns and stir until evenly coated. Cover and marinate in the refrigerator for at least 1 hour, stirring occasionally.
Preheat a barbecue hotplate then spray with vegetable oil cooking spray.
Cook prawns on the hotplate over a medium-hot barbecue, brushing with marinade. Turn frequently until cooked, about 5 to 8 minutes. The prawns turn pink-red when cooked. Do not overcook or prawns will be tough.

Garnish with lemon wedges and parsley sprigs, accompainied by rice and green salad.
Add 2 tablespoons sesame seeds to marinade.
Marinated prawns may be threaded onto pre-soaked bamboo skewers, alternating with button mushrooms and 3 cm lengths of spring onions, then barbecued as directed.

preparation & cooking time
Per Serving
Cals 301/kj 1260
Carbohydrates 18 g
Fibre 1 g
Protein 53 g
Sodium 1130 mg
Fat 2 g
Cholesterol 373 mg

Cook's Tips preparation & cooking time
Cook's Tips

When you are buying fresh green prawns, look for a firm body and a pleasant 'sea' smell. Make sure you avoid any prawns which are turning black.

To store green prawns, place in an airtight container, covered with water. Keep in the refrigerator for a day or two. This will prevent oxidation.

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