Barbecued Garlic Prawns

Simple food at its best. Try this over the barbecue or on the stove top. Use big king prawns if available for maximum impact.

24 large green prawns, peeled leaving tail intact, deveined.

150mL Pukara Estate Garlic Extra Virgin Olive Oil

1 small red chilli, finely chopped

1 tsp smokey paprika

small handful chopped parsley

Pukara Estate Garlic Mayonnaise


In a large bowl, combine the prawns, garlic oil, chilli and paprika. Cover and refrigerate for 2 hours.

Preheat a lightly greased barbecue or char-grill plate to high. Grill prawns, turning once they are turning opaque. Once cooked, transfer to a large plate sprinkle with chopped parsley and serve with a wedge of lemon and a good dollop of Pukara Estate Garlic Mayonnaise.