Australian Prawn Recipes

Australian Prawns

Grilled prawns with pea tabbouleh

This is a great recipe for a lazy weekend BBQ lunch.

Grilled prawns with pea tabbouleh
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients

 24 peeled green Australian prawns, cleaned, tails intact
 50 ml olive oil
 1 garlic clove, finely chopped
 Finely grated rind and juice of ½ lemon, plus extra wedges, to serve
 ½ tsp ground cumin
 Sumac, for dusting
 Greek yoghurt, to serve
Quick pea and quinoa tabbouleh
 175 g quinoa tri-colour of available(Use tri-colour quinoa if available.)
 250 g frozen peas, defrosted and coarsely crushed with a fork
 1 Lebanese cucumber, seeded and coarsely chopped
 1 cup coarsely chopped mint
 2 spring onions, thinly sliced
 70 ml extra-virgin olive oil
 Juice of ½ lemon, or to taste
 1 tbsp red wine vinegar, or to taste
 1 garlic clove, crushed

Method

1

Combine prawns, oil, garlic, rind, juice and cumin in a bowl, mix well to coat, cover and marinate in the refrigerator for 20 minutes.

2

Meanwhile, for pea tabbouleh, cook quinoa in a saucepan of boiling salted water until tender (10-12 minutes), drain through a fine sieve and rinse under cold running water to cool.

3

Drain well, spread on a tray to dry out a little (15 minutes), then combine in a bowl with peas, cucumber, mint and spring onion.

4

Whisk olive oil, lemon juice, vinegar and garlic in a bowl to combine, season to taste and toss through salad just before serving.

5

Preheat a barbecue to medium-high heat.

6

Drain prawns from marinade, thread onto skewers and grill, turning occasionally, until cooked through (2-3 minutes).

7

Dust with sumac and serve hot with pea tabbouleh, yoghurt and lemon wedges.

Serves 4.
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Ingredients

 24 peeled green Australian prawns, cleaned, tails intact
 50 ml olive oil
 1 garlic clove, finely chopped
 Finely grated rind and juice of ½ lemon, plus extra wedges, to serve
 ½ tsp ground cumin
 Sumac, for dusting
 Greek yoghurt, to serve
Quick pea and quinoa tabbouleh
 175 g quinoa tri-colour of available(Use tri-colour quinoa if available.)
 250 g frozen peas, defrosted and coarsely crushed with a fork
 1 Lebanese cucumber, seeded and coarsely chopped
 1 cup coarsely chopped mint
 2 spring onions, thinly sliced
 70 ml extra-virgin olive oil
 Juice of ½ lemon, or to taste
 1 tbsp red wine vinegar, or to taste
 1 garlic clove, crushed

Directions

1

Combine prawns, oil, garlic, rind, juice and cumin in a bowl, mix well to coat, cover and marinate in the refrigerator for 20 minutes.

2

Meanwhile, for pea tabbouleh, cook quinoa in a saucepan of boiling salted water until tender (10-12 minutes), drain through a fine sieve and rinse under cold running water to cool.

3

Drain well, spread on a tray to dry out a little (15 minutes), then combine in a bowl with peas, cucumber, mint and spring onion.

4

Whisk olive oil, lemon juice, vinegar and garlic in a bowl to combine, season to taste and toss through salad just before serving.

5

Preheat a barbecue to medium-high heat.

6

Drain prawns from marinade, thread onto skewers and grill, turning occasionally, until cooked through (2-3 minutes).

7

Dust with sumac and serve hot with pea tabbouleh, yoghurt and lemon wedges.

Serves 4.
Grilled prawns with pea tabbouleh