Grilled Garlic Butter Cheese Prawns, No Added Refined Sugar
International dishesGrilled DishesEurope and North America8 minutes in an air fryer, or 15 to 20 minutes in the oven
These skewers come off the grill deep red, fragrant with garlic butter and lightly rich with cheese. The tricky part is getting the marinade into the flesh instead of only onto the shell.
The garlic butter mixture goes along the split back of each prawn first, and only the leftover is rubbed around the body before a 15 minute rest. A bamboo skewer run down the length keeps each prawn straight, so it cooks evenly instead of curling on the grill.
This batch weighs about 352g, at roughly 148 calories per 100g.
Method
Snip the feelers off 300g black tiger prawns with scissors, split the backs and pull out the dark vein, rinse well, drain, then run a bamboo skewer down the length of each prawn.
Peel and mince 15g garlic, put it in a bowl with 20g unsalted butter, 1 small ball of cheese, 10ml cooking oil, 1/2 teaspoon salt, 1/3 teaspoon ground pepper and 1/2 teaspoon dried parsley, and mix well.
Spoon the mixture along the split back of each prawn, rub any leftover around the body, and leave for 15 minutes.
Grill over charcoal, turning the skewers until the prawns are red and cooked through, or cook them in an air fryer at 180 degrees C for 8 minutes, or in the oven at 180 degrees C for 15 to 20 minutes.
Arrange the prawns on a plate and serve with green pepper salt or lime pepper salt.
Tips
The marinade spooned along the split back reaches the flesh far better than a rub on the outside.
The cheese here is the small fresh cheese balls sold by the box, easy to find in Vietnamese supermarkets.
Without cheese balls, 15g shredded mozzarella works.
Bamboo skewers soaked in water for 10 minutes will not burn on the grill.
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