https://www.lifestylefood.com.au/recipes/23484/marinated-barbecue-seafood

LifestyleFOOD.com.au

Eating hot prawns straight from the barbecue is quintessentially Australian, as spruiked to the world by Paul Hogan in the 80s. If you love a bit of spice, inspired by Asian flavours, then this is for you.

Ingredients

  • 24 green prawns, peeled and deveined

  • 8 scallops, shelled (optional)

  • 1/2 cup coconut cream

  • 1 handful coriander, chopped

  • Marinade

  • 1 tablespoon chopped ginger

  • 5 garlic cloves, chopped

  • 1 lemongrass stalk, chopped

  • 1-2 red chillies, deseeded and chopped

  • 1 lime, zest (save juice to serve)

  • 5 coriander stalks, chopped

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons olive oil

Method

  • 1.

    Place all marinade ingredients into a small food processor. Blend until they form a thin paste. Place mixture in a bowl and toss with seafood to coat. Cover and place in the fridge to marinate for as long as you can.

  • 2.

    Preheat barbecue on medium-high heat and sprinkle with a little oil. Remove seafood from the marinade (keep marinade aside) and cook the prawns on the hotplate for 2 minutes each side until they are pink and cooked through. The scallops will need slightly less cooking time, just one minute each side depending on their size.

  • 3.

    To make a dipping sauce, place the retained marinade and coconut cream in a saucepan over medium heat and cook until thickened slightly.

  • 4.

    Serve seafood sprinkled with chopped coriander leaves, a squeeze of lime and the dipping sauce.

  • Tip:

  • 1.

    The secret to barbecuing seafood is to keep an eye on it, because it cooks fast.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 225kj
  • Fat Total 18g
  • Saturated Fat 10g
  • Protein 8g
  • Carbohydrate 11g
  • Sugar 1g
  • Sodium 782mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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