Delicious and easy recipe for wild caught prawns from Exmouth (Australia) on the barbecue with pepper sauce created by seafood lover and fish expert Bart van Olphen.
Gril the teaspoon peppercorns in a dry frying pan 1 to 2 minutes, or until they start smoking.
Put the peppercorns in a mortar and crush them. Side aside.
Finely chop two garlic cloves.
Take the seeds out of one red chilli and chop the chilli finely.
Place a frying pan on de bbq with a little bit of vegetable oil and add the garlic and the chilli peper. Give it a stir and make sure the garlic gets caramelized.
Add 60 grams of unsalted butter. Make sure the butter doesn't get brown.
Add a tablespoon of fish sauce and a tablespoon of bbq sauce.
Grate half a centimeter of ginger and at it to the mixture.
Add 100 ml of fish stock or chicken stock.
Add a teaspoon of lime juice to give it a bit of acidity. Let the sauce reduce by 50 percent.
Put the prawns in a bowl and add a tablespoon of olive oil, and some salt.
Preheat the bbq on high heat. Grill the prawns 1,5 or 2 minutes on each side.
Slice a spring onion in rings and chop some chives finely.
Time to serve: Reheat the sauce for 1 minute, while you put the prawns on a plate. Pour a bit of sauce and a few drops of lime, the chives and spring onion on top. Easy and quick to make!
- 1 tbsp dried peppercorns
- 2 garlic cloves (chopped finely)
- 1 chili pepper
- 60 gram unsalted butter
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 0,5 centimeter of ginger (chopped)
- 1 tsp lime juice
- 1,5 tbsp vegetable oil
- 12 tiger prawns
- 3 spring onions (sliced in rings)
- fresh chives