Butterflied skewered garlic prawns on the braai

I woke up early bells this morning, after all the talk about me putting on weight over the year I thought I better get out and do more than my 3 jogs a week! Again got in at about 5.30 after picking up some tiger prawns from a local fishmonger in Clapham called Moxons. All in preparation for tonight’s garlic skewered prawns.

I always think a good braai is made fantastic with fresh fish! so I lit up the braai and went about prepping the prawns, which to be honest takes a bit of time but is well worth it.

As always, first things first, we are not chefs, we are braai masters. I don’t use specific measurements but rather just gooi (throw) things together. I like to keep things simple! If you don’t have all the ingredients (other than the meat) act like the braai master you are and make a plan! Honestly, prawns on the braai are incredible. Obviously there are hundreds of ways to cook them, but here is another simple way. It’s finally time to enjoy these garlic skewered prawns.

Pin

Print

Butterflied skewered garlic prawns

0 from 0 votes

Recipe by Braai365 Course: Lunch, DinnerCuisine: InternationalDifficulty: Medium

Prep time

25

minutes

Cooking time

5

minutes

Total time

30

minutes

Garlic skewered prawns are easy to make and just taste better when cooked on an open flame. Don’t believe me, try it for yourself!

Ingredients

• Based on serving 2 people

• 10 Tiger prawn

• 2 Tablespoons Butter

• Mixed Herbs and Garlic spice

• Ground Black Pepper

• Salt

Method

• Preparation Butterflying the prawns probably takes the longest part of this, but it is well worth the effort. Once you have done it a few times it becomes pretty easy! Also note if you are using bamboo skewers, you will need to soak them in water for about 20 minutes before sliding the prawns on (this is to ensure that they don’t burn!)
• Take off the head of each prawn (twist)
• Slice along the back of the prawn
• Near the tail of the prawn cut under the shell where the tail and shell meet
• Slice the full length of the prawn and remove the intestinal tract (it is blue and I prefer not to eat it)
• Melt the butter in the microwave then throw the rest of the ingredients together to form a sauce . I don’t have the exact measurements but put quite a bit of mixed herbs and garlic mix in!
• Lay your butterflied prawns out on a flat surface and then baste the sauce on the fleshy side of the prawns. Let this rest for about 10 minutes. Slide the prawns onto the skewers and then get ready for braai time!
• Braai Time
• I cook the prawns on medium to high heat, which I calculate as putting my hand above the grid for about 5-8 seconds without needing to remove it.
• Prawns are really quick on the fire and need to be cooked for about 2 minutes on either side.
• With butterflied prawns the shell will turn pink and you will be able to see the meat turn white. When this happens take them off the fire and enjoy! Remember, it’s always braai o’clock!

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more delectable pork fillet dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.