Peel and eat BQ prawns

  • Preparation Time30 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyEasy
60g smoked sweet paprika
6 cloves coarsely chopped fresh garlic
900g (21 to 24 count) large prawns, shell on
1 tsp ground black pepper
2 tsp salt
3 Tbsp rapeseed oil
2 tsp ground cumin
2 Tbsp light brown sugar
2 Tbsp ancho chili powder
15g thinly sliced spring onion, divided
1) Whisk together the paprika, chilli powder, brown sugar, cumin, garlic, oil, salt and pepper in a small bowl.

2) Place the prawns in a large bowl, add the spice mix and stir well to coat each prawn. Heat the grill on high or place a large frying pan on a high heat.

3) Skewer 1/2 the prawns and cook until just cooked through, 3 to 4 mins. Stir in 1/2 the spring onions and transfer to a large serving plate.

4) Wipe out the pan with paper towels, and repeat with the remaining ingredients. Serve the prawns hot on the skewers.

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