Recipe

Caribbean prawns

Caribbean prawns are quick to cook and full of flavour. Grill them on the barbecue and serve them straight away, so they stay juicy and look great on the table.

Number of people:

10 people

Duration:

25 minutes

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Preparation

  1. Pat the prawns dry and mix them with oil, garlic, pepper and salt. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Mix the desiccated coconut, panko and gochugaru in a bowl. Beat the eggs in a second bowl. Mix everything together thoroughly and take your time doing so, as this is where you build up the flavour.

  3. First coat the prawns in cornflour, then in egg, and finally in the coconut mixture. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  4. Light the barbecue with the XCelsius BBQ lighter and heat a frying pan with oil. Time to fire up the barbecue. Give it a moment to stabilise before you carry on.

  5. Fry the prawns over a high heat until they are golden brown and cooked through. Turn them over carefully. Keep an eye on them and only turn them when necessary, so that they brown nicely.

  6. Serve immediately with Pineapple Habanero sauce. Get everything ready and serve straight away, as this tastes best fresh off the barbecue.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.