Three Ways With Prawns This Christmas

Published on 06 December 2017

Seafood is something of a Christmas tradition in Australia. And the prawn is king. We’ve got some fresh – and easy – ideas to jazz up your barbecue this summer. Here are three make-ahead marinades for less stress and more flavour this Christmas.

They can be whipped up ahead of time, and even frozen, so you can spend less time in the kitchen and more time enjoying the sunshine. Big bold flavours inspired by Asia, India and the Middle East are perfect with prawns. And barbecuing only makes them better.

Here’s our guide to some serious seafood success for summer.

*all will need 6-800 grams of peeled raw prawns

Seasame & Soy Skewers

  • 2 tblsp olive oil
  • 2 tsp sesame oil
  • zest of 2 limes
  • 1 tblsp lime juice
  • 2 tsp brown sugar
  • dash of light soy sauce
  • 1-2 chopped red chillies
  • 2-3 cloves garlic minced
  • 1 tblsp coriander paste
  • optional extras – shredded coconut, sesame seeds, crushed peanuts for texture

Thread onto skewers
Marinate 30 min. max

Tandoor Prawns with Cucumber

  • 1/3 cup tandoori paste
  • 1 clove garlic, minced
  • 1 inch ginger, minced
  • 1 tblsp Greek yogurt (coconut yogurt is also a great dairy-free option)
  • squeeze of lime juice.
  • extra chilli if you like it hot

Marinate 30min. max
Serve with warm roti or naan bread, cucumber ribbons and a drizzle of riata or yoghurt

Chermoula Prawns with Flatbread

  • 1tblsp dried chilli
  • 1tblsp sweet paprika
  • 2 onions diced
  • 1tblsp ground cumin
  • 3 cloves garlic
  • 1 bunch flat-leaf parsley
  • 1 bunch coriander
  • ½ preserved lemon
  • 2 tsp dried coriander
  • 1 tsp ground cardamom
  • 1 tsp salt
  • pepper to taste
  • ½ cup olive oil
  • ½ lemon juiced.

Blend together in a food processor.
Marinate prawns for up to 30 min and serve with flatbread and tabouli, drizzled with Greek yogurt or tahini.