Preparation of prawns on the BBQ
We prepare the prawns on the Edson Army Green charcoal barbecue, the ideal barbecue to guarantee an optimal atmosphere, because did you know that you can also use this BBQ barrel as a bar table before or after your barbecue session? However, it’s also perfectly possible to use the Barbecook plancha barbecue Victor to prepare the prawns. After all, a plancha is the ideal appliance for preparing southern dishes.
For this recipe, we work with large, unpeeled prawns. The result after grilling not only looks better, but unpeeled prawns are also less likely to become dry on the BBQ. However, it’s important to keep it clean. Therefore, remove as many intestinal tracts as possible beforehand. I can already hear you thinking: how does that work with unpeeled prawns? Well, you make a cut in the back and remove the intestinal tract. It's as simple as that!
Marinate the prawns for 1 hour in the mixture of orange juice and zest, coriander leaves, olive oil and garlic. Blanch the edamame for one minute and let them cool down. Mix them with the radish slices, kohlrabi and spring onions in a bowl. Then also mix all the ingredients for the dressing.
Put the prawns on the BBQ or plancha and grill them over medium-high heat until cooked through, about 5 minutes per side. Place the prawns on top of the edamame salad and serve with the dressing. Finish with the mint leaves.
Enjoy!
