GRILLED GARLIC PRAWN, SCALLOPS & MANGO SALSA

Updated: Jul 1

Last night we had some amazeballs ribs and tonight we kept the theme going with BBQ prawn, Japanese scallops and a spicy mango salsa that was absolutely to die for.


For the prawn make sure you keep the head and the shell on. Take a pair of sharp scissors and gently cut from the back of the head down towards the tail to de-vein the prawn. Nothing ickier than a gritty bit of poo to go along with dinner. Rinse the prawn in water and then simply put them in a heavy duty zip top bag, add about 7 cloves of minced garlic and about 5-7 tbsp of your favourite BBQ sauce. I used my own rib sauce I made last night. Put the bag in a metal bowl and back into the fridge for a few hours.


When you’re ready to cook, get your Kamado nice and hot at about 400F (204C) – you’re going to grill with the lid up and on direct heat. I use “GrillGrates” which are by far the best thing to use when grilling prawn or anything delicate. I highly recommend anyone who grills to get a set. They can be used on a gas grill as well as a charcoal grill…simply amazing. Check them out here: http://www.grillgrate.com/


Place your prawn on the grates evenly spaced apart, not touching each other. Grill on one side for 3 minutes then flip and grill for another 3 minutes. Remove the prawn and transfer to a dish and cover it with aluminium foil. Finish up the prawn and place it on the dinner table.


Heather took care of the scallops, drying them first for a number of hours, then simply seasoning with S&P and into a hot pan with some butter. The mango salsa consisted of honey mango, cucumber, mint, a fresh chili pepper from our garden, green onion, lime juice, olive oil, Kosher salt,  avocado (to cut the heat a bit) and cherry tomato.Simply amazing!


The prawn were juicy, garlicky and just enough sauce on the shell to make for an amazing and wonderful Sunday meal!


#BBQPrawn #BGEPrawn #grilledprawn

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