Chilli Garlic Masala Prawns

What you will need:

  • 12 large green Australian prawns, peeled, deveined and heads and tails left on
  • 2 tablespoons Bitton Chilli Garlic Masala or 2 tablespoons chilli and garlic, finely chopped
  • 2 tablespoons olive oil
  • Sea salt, to season
  • Half a lemon

How to make it:

Pre-heat your barbeque.

Place the prawns into a large ceramic bowl and add the Bitton Chilli Garlic Masala or fresh chilli and garlic, olive oil and sea salt. Mix well to coat the prawns.

Place the prawns onto the chargrill of the barbeque and cook for 2 to 3 minutes. Turn and cook for a further 3 minutes. Add a squeeze of lemon to the prawns when just before you take them off the heat.

Serve immediately.

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