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Recipe: Australian Char-grilled King Prawns
Bopp & Tone‘s Signature Australian King Prawns
Our Australian King Prawns are marinated in garlic, chilli & oregano to create a vibrant entrée bursting with flavour.
Serves 5 (entrée portions)
10 x whole green prawns U8
2 x lemons
1/2 x bunch oregano
30g x long red chilli
30g x garlic cloves (peeled)
200ml x olive oil
Keeping the shell on and using a sharp serrated knife, cut along the back of the prawns to butterfly from the head to just above the tail 3/4’s of the way through. Gently wash the heads clean then place to the side ready for the marinade.
To make the marinade, de-seed the long red chillis and roughly chop. Add into a small blender with the peeled garlic and picked oregano leaves. Gently pulse the blender- you don’t want to over-blend the mixture into a paste otherwise it will burn before the prawns are cooked. The ingredients can also be chopped with a knife if a blender is not available.
Next place the blended ingredients in a bowl and add the olive oil.
Add the prawns in the marinade making sure there is plenty covering the flesh side. Allow them to marinate for at least 2 hours.
Pre-heat BBQ or grill on the highest setting available. Season the prawns with sea salt & cracked pepper then grill flesh side down for approximately 3 minutes. Flip over and grill shell side for 1 minute.
Slice the lemons in half and grill on the flesh side at the same time as the prawns. Squeeze over prawns for serving.