Prawns Barbeque Platter

Barbecue seafood extravagence

Prep Time 30 min
Cook Time 18 min
Serving Size 4
Recipe Type Microwave Oven

Celebrate the sea with a Prawns Barbecue Platter, which offers a succulent feast with its smoky and savoury notes. Elevate the natural sweetness of prawns through careful grilling to achieve a perfect char and a tender interior. Marinated in a blend of aromatic herbs and spices, each prawn carries a hint of garlic and a touch of heat. Ideal for gatherings, this platter becomes the centerpiece, inviting diners to indulge in the communal joy of sharing. You could marinade and vegetable sides to complement the smoky taste. Embody the spirit of summer barbecues, making every bite a journey to the heart of culinary delight. “Barbecue seafood extravagence"

Ingredients

300 grams Jumbo prawns (cleaned and deveined)
4 Wooden shaslik sticks
1 tbsp Parsley
4 tbsp Melted Butter for basting

For Marination:

3 Garlic cloves, minced
1tsp White Pepper Powder
5 tbsp Olive Oil
½ tsp Black Crushed Pepper
4 tbsp Worcestershire Sauce
3 tbsp BBQ Sauce
1 tsp Onion Powder
1 tsp Paprika
1 tbsp Mixed Herbs
Salt as per taste
250 gms Baby Potatoes
100 gms Cherry Tomatoes
100 gms Yellow, Green Zucchini
100 gms Pok Choy

Method

In a bowl add the cleaned prawns and all the marinade ingredients, mix and keep aside for 1 hour.
Now skew marinated prawns on to soaked wooden shaslik sticks.
Preheat the oven at 200⁰C on convection mode.
Brush marinated prawns with butter and arrange prawns sticks on baking tray lined with butter paper or aluminum foil.
Roast the prawns for 18 minutes. Baste with butter after every 3 minutes; turn the sticks after 10 minutes.
Sprinkle some parsley and serve hot.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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