Barbecued King Prawns with Indian Spices

When we think of a BBQ burgers and sausages always spring to mind, but we often overlook the potential of seafood. Enjoy a full-on Seafood feast this summer; fish and seafood are ideal for the grill and they don’t generally require long cooking times. In fact fish cooks very quickly on a hot barbeque. The tip is to use the best quality seafood and to ensure your grill is really hot after the flames have dampened down. This helps caramelize the fish and provide those beautiful grill lines that give you that immense flavour.

Make sure the seafood is at room temperature before grilling. This will allow the fish to cook evenly and prevent it from sticking. Our chefs at Saltwater will help by giving you the optimum grilling times too. After grilling, make sure you give your fish adequate time to rest. About 3-5 minutes will do the trick. This will allow the juices to run back into your fish and keep it tender. We always recommend having lemon wedges and Maldon salt to finish available to finish and enhance the flavour.

At Saltwater Fish Company, we’ve designed a full range of grill-ready seafood that you can pick and mix on the fishmonger’s counter, including King Crab, Monkfish Satay, Shetland Scallops and much more.

Method

Using kitchen scissors, make two cuts o the underside of the prawns, either side of the legs and remove the strip of shell with the legs attached.
With the point of a sharp knife, nick the prawns in three or four places then toss together with the cayenne, salt and lemon juice – set aside for 30 minutes.
Meanwhile grind the fennel seeds, coriander and cumin with a pestle and mortar (or a spice grinder).
Place the ginger, chillies, paprika, turmeric and lemon juice into a food processor and process to a puree.
Add the spice mixture and process further.
Stir into the yoghurt, then toss the prawns into this mixture – allow to marinade for at least 30 minutes.
Thread three prawns onto each of four metal or pre-soaked bamboo skewers.
Place the skewers onto the hottest part of the barbecue and grill for 4 minutes on each side.
Serve with warm nan bread and a salad of sliced tomatoes, red onion, cumin and fresh coriander.