Brined & Grilled Prawns
Brining, as we know it, has been reserved for turkeys. Don't stop there - experience the unique flavour that brining brings to prawns. It is really fabulous.
Ingredients:
1 cup kosher salt
1 cup boiling water
8 cups cold water
1 lb. prawns (26-30 size), shell on
1 cup boiling water
8 cups cold water
1 lb. prawns (26-30 size), shell on
Paste:
2 garlic cloves, minced 2 tbsp. smoked paprika 3 tbsp. olive oil juice from 1/2 fresh lemon sea salt, to taste fresh ground pepper, to taste
Method:
1. Place the salt in a large bowl, add the boiling water, dissolve the salt, and then stir in the cold water. Add the prawns to the brine (you can add them frozen). Let them brine for 45 minutes.
2. Prepare the paste by mixing the paste ingredients in a small bowl.
3. Drain and rinse the prawns. Blot dry and rub with the paste.
4. BBQ or pan fry the prawns on high heat until bright pink. Serve hot or at room temperature.
2. Prepare the paste by mixing the paste ingredients in a small bowl.
3. Drain and rinse the prawns. Blot dry and rub with the paste.
4. BBQ or pan fry the prawns on high heat until bright pink. Serve hot or at room temperature.
Serves 4 to 6.
