The greatest BBQ garlic prawns

Every single month since the original publication, this blog’s top 10 search terms include a lookup to a certain recipe with prawns in. No idea anybodyhas actually tried it.

But anyhow, it’s time for Yet Another Recipe For Garlic Prawns.

We cooked these on the BBQ last weekend as part of the feeding of the gathering of the clan, the occasion being oldest son’s birthday. And this had universal acclaim. And dead easy to do. Try!

BBQ Garlic Prawns

You will need:

1 kg raw prawns
4 cloves garlic, peeled and very finely chopped
About a teaspoon of chilli powder
About a teaspoon of Chinese five spice powder
About a tablespoon Sesame Oil
About 2 tablespoon Olive Oil
20 or so Bamboo skewers

Prepare the prawns by removing shells, head, tail, and de-veining (slow and boring).

Put all the prepared prawns in a glass bowl, add the chopped garlic. Sprinkle the chilli powder and five spice powder over the prawns. You might need to mix it all around a bit so it is spread evenly.

Add the sesame and olive oil. (Beware – sesame oil has a strong flavour, don’t be tempted to use only sesame oil).

Stir it all around and leave to stand for a couple of hours. While the prawns are stranding, soak the bamboo skewers in water. You can buy bamboo skewers in most asian grocery stores.

When ready to cook, put about 3-4 prawns on a skewer, and line these up on a tray to make it easy to carry them to your BBQ. Have the BBQ nice and hot, and put these on for a few minutes, turning once or maybe twice until the prawns are cooked and nicely pink.

Serve and eat immediately. You’ll get a whacking big rush of prawn and garlic, a zing of chilli, and the slightly anise flavour of the five spice. The sesame oil just rounds it all off. To die for. And nobody else will come near you for a day or two!


Thank GOD you de-vein and de-head them. If I’m faced wiht a plate of prawns still with beady black eyes and inbuilt poo pipes, my appetite disappears.

Comment by Kath Lockett | October 28th, 2008 10:20 am | Permalink

It takes ages to chop them up and pull the vein out. Worst part of the whole job. Worth it though.

Comment by Wally | October 28th, 2008 11:22 am | Permalink

I so wish I could cook and take advantage of this tasty treat!

Comment by Michael Lee | October 30th, 2008 6:08 pm | Permalink

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