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Prawns "on the barbie"

Hello, my friends. Today, for a variety of reasons, I will be keeping things simple and short.

A few weeks ago, we whipped up a delightful dinner of barbequed prawns and a mango salad. It was another one of those delectable Summer evening meals, and I thought I’d share it with you today.

Almost everyone loves barbequed seafood, do they not? I heard once that in Sweden, the head of the prawn is the most sought after part. So I experimented with sucking out the brains. It was surprisingly good, but did not endear me to my dining companions. In squeamish Australia, it is probably best to practise that one in front of immediate family members only.

The salad was my take on a vaguely “pan-Euro-Australasian” cuisine. It involved tomatoes, mangoes and macadamias with a fish sauce and lime juice dressing.

Mango salad goodness


  • I prefer to use green prawns, very fresh from the fishmonger.
  • If you are being thorough, you can remove the digestive tract of the prawn by running a sharp knife along the back of the prawn from the head to the tail. You can then scoop it out with the tip of the knife. I don’t think this is particularly necessary, unless you have guests(!)
  • Cook the prawns on a medium-high heat on the barbeque, for about two minutes on each side. The prawns are ready when they change colour and are cooked through.
  • Serve with lemon or lime wedges.

Mango salad

  • In this salad, we included: diced mango; chopped tomatoes; green capsicum; macadamias; red onion; and some herbs from the garden.
  • For the dressing, I combined: 2 tablespoons of palm sugar (crushed in mortar and pestle); 2 tablespoons of lime juice; and 1 tablespoon of fish sauce. I would usually have also included some finely sliced red chillies, but there were none around on that particular day.

The thai-style dressing is a great one with pretty much any seafood, and something that I highly recommend. If I really don’t feel like doing anything complicated for dinner, I like to get some fish on the way home, and eat it with some steamed chinese greens and thai-dressing. Very close to a favourite meal. Enjoy.

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