Ingredients
- 20-25 prawns with shell on and head on.
- 1 Medium to large red onion finely chopped.
- 1 Mild chilli finely chopped (use 2 if you like the heat).
- Half a cup of lemon juice.
- Half a cup of olive oil.
- A dash of salt and pepper to taste.
- A handful of chopped parsley to garnish.
- Cooked rice for 2 (I like to cook the rice in fish or vegetable stock with salt, for flavour).
Remember, taste is very subjective so slightly adjust quantities of the chilli to what you believe would suit your taste.
I prefer head-on because the best flavour in a prawn comes from the meat in the head. Suck the head once it is broken from the body – delicious.
Instructions
Cut, devein and butterfly the prawns with their shell on.
Well mix all the ingredients, except the parsley, in a bowl, then throw in the prawns ensuring they are well covered with the mix. Place the prawn mix in the fridge and marinate for 3 to 4 hours tossing them occasionally.
Place the prawns on a medium to hot barbeque, and grill the prawns for 2 minutes on either side or until the shells turn pink ensuring that they do not burn.
If you would like to serve 4 use 16 prawns, 1½ onions, 2 or 3 chillis, ¾ cup each of olive oil and lemon juice.
Remove them from the barbeque, splash over some fresh lemon and parsley to garnish and serve with the rice.
Make sure you have plenty of paper serviettes and a bowl of warm water with lemon juice in to rinse your fingers.
