Grilled King Prawns with Garlic and Chilli
Charred king prawns marinated in minced garlic and sliced red chilli, grilled on skewers at high heat. A simple, bold preparation highlighting the sweetness of prawns against punchy garlic and heat, ready in under 3 hours including marinating time.
Ingredients
- 32 large peeled king shrimp
- sea salt
- 4 bulbs solo garlic, Chinese garlic, peeled and finely choppedregular garlic cloves4 bulbs=12-16 clovesallium
adjust quantity as bulbs vary in size
- 2 red chilli peppers, stalks removed, flesh finely sliceddried red chilli flakes2 peppers=1-2 tspcapsicum
reduces prep time, intensifies heat
Instructions
- 1
Place peeled king shrimp in a bowl.
- 2
Peel garlic bulbs and chop finely.
- 3
Remove stalks from chilli peppers and slice flesh finely; remove seeds for milder heat or keep seeds for spiciness.
- 4
Stir garlic and chilli into shrimp, cover, and marinate in refrigerator for 2 hours.
- 5
Heat charcoal in Big Green Egg with Cast Iron Grid to 400°F.
- 6
Thread marinated shrimp onto bamboo skewers.
- 7
Lay skewers on grid, close lid, and grill for about 3 minutes.
- 8
Rotate skewers with tongs and grill for another 3 minutes.
- 9
Remove from heat and serve on small plates or tray.
Tips
Leaving chilli seeds in intensifies heat; removing them mellows the spice level.
Good to Know
Marinated prawns keep in refrigerator up to 24 hours; cooked prawns best eaten immediately but store 1-2 days chilled.
Prepare marinade and marinate prawns up to 24 hours ahead; thread onto skewers just before grilling.
Serve immediately on small plates or a tray while still warm.
Common Mistakes
Overcook prawns to avoid tough, rubbery texture; 3 minutes per side is sufficient at 200°C.
Skip the marinade to avoid bland prawns; minimum 2 hours develops flavour.
Use dry skewers to avoid uneven charring; soak bamboo 30 minutes if desired to prevent burning.
Substitutions
no soaking needed
adjust quantity as bulbs vary in size
reduces prep time, intensifies heat