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A great little starter!


  • 1 Kilo shelled prawns with tails in tact

  • 5 large cloves of garlic mashed with teaspoon of salt

  • ¼ cup of olive

  • 2/3 cup of beer – a good hoppy Pale Ale

  • ¼ cup fresh lime juice

  • 3 shallots finely chopped

  • 2 teaspoons each of coriander and cumin seeds, toasted and then crushed

  • ½ cup of fresh coriander coarsely chopped

  • 1 thinly sliced red chilli

  • Splash of soy to taste


  • 1.

    Fresh asparagus spears two per prawn

  • 2.

    Rub prawns with garlic and salt mixture and let stand for 1-2 hours.

  • 3.

    Combine remaining ingredients and add prawns, coat thoroughly and marinate for several hours.

  • 4.

    Spear prawns with knife so as to make a hole through just before the tail and coming out before the head end taking care not to slice open the prawn.

  • 5.

    Push the two spears of asparagus through the hole making sure there is a flower at opposite ends

  • 6.

    Return speared prawns to marinade until ready to cook.

  • 7.

    Char grill on BBQ

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