BBQ Chilli and Lime Prawns: Outdoor Cooking with Tom Kerridge and Big Green Egg

What’s more iconic than shellfish cooked on the barbecue? Keep watching to see how to cook these delicious prawns with all those smoky flavours that we love.
Tom Kerridge and Big Green Egg show you how to cook this tasty home barbecue staple with a delicious twist. Check out the recipe below and let us know how you get on in the comments!
If you liked this video, give it a thumbs up! Also, subscribe to this channel to see more in the Outdoor Cooking series.
_____________________________________________________________
Fancy ordering the book? amzn.to/3yDyr56
Want a Big Green Egg? www.biggreeneg...
_____________________________________________________________
Recipe:
Ingredients:
16 extra-large raw prawns (about 800g in total)
Garlic and Chilli butter:
150g butter
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely diced Finely grated zest of 1⁄2 lime
2 tbsp coriander leaves, finely chopped Salt and freshly ground black pepper
To finish and serve:
Coriander leaves, roughly chopped Lime wedges
Crusty bread
Method:
1. First, prepare the prawns. Uncurl a prawn so it’s facing belly side up. Using a sharp knife, make a cut from the head to the tip of the tail, through the meat but not the outer shell. Open the prawn up and flatten it out. This will expose the black intestinal tract - prise this out with the tip of your knife and discard it. Repeat with the rest of the prawns. Place the prawns, cut side down, on a tray and pop them in the fridge while you make the garlic and chilli butter.
2. Put the butter into a small pan over a medium heat on the hob. When melted and sizzling, add the garlic and cook for 1 minute. Add the chilli and cook for another minute. Remove from the heat and stir in the lime zest and chopped coriander. Season well with salt and pepper.
3. Turn the prawns over, so they are cut side up and brush the meat with the butter. Put them back into the fridge until you are ready to barbecue.
4. When you are ready to cook the prawns, place them shell side down on a medium-hot barbecue and cook for 2 minutes. Then flip them over and cook flesh side down for 2-3 minutes. The butter will drop into the coals a little at this point and cause a bit of smoke to rise up but don’t worry - this is all part of the fun of barbecuing.
5. Once the prawns are cooked, place them on a warmed platter and give the flesh side an extra brush of butter. Sprinkle with a little chopped coriander and serve at once, with lime wedges. Eat the prawns straight away, grabbing some bread to mop up all that delicious butter.
_____________________________________________________________
Goes great with:
T-bone steak: • T-Bone Steak with Blac...
Umami mushroom and halloumi burgers: • Umami Mushroom and Hal...
_____________________________________________________________
Did you give it a go? Share your dish by using #CookwithKerridge
Find me on social media:
• Instagram: / cheftomkerridge
• Twitter: / cheftomkerridge
• Facebook: / cheftomkerridge
_____________________________________________________________
Thanks for watching!
#TomKerridge #BigGreenEgg #BigGreenEggUK #barbecueprawns #chilliandlimeprawns #outdoorcooking #bbq #homebarbecue #barbecueessentials

[@ChefTomKerridge]

What are your favourite flavours to put with bbq prawns? 🦐

[@tconsidine1978]

I do the very same except I use unsalted butter and I add cajun spice in with the butter too for the seasoning

[@heathsoldwares]

thank you so much ♥

[@netweed09]

Now you just need to *Grill* your Prices @ your venue in Harrods down to something that resembles sanity.

[@dansalesify]

🤤🤤

[@davidmatten6379]

So,... No de-veining for you or your fans then ey?