I can’t believe I actually cleaned 24 magnificent Argentinian prawns to make this fabulous dish—but I did! Added immeasurably to the taste which was superb, slightly smoky, spicy but not too much, nice and messy on the fingers and just the thing to celebrate Heritage Day. If the thought of cleaning them gets to you just buy the best fat ones you can get and make things much easier for yourself. The result is marvellous! Don’t cut corners when it comes to the granadilla juice—it is THE key to it all. In the end we did not skewer them as it was raining but used a very hot griddle pan making a right royal mess! Worth every minute.
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Moroccan Glazed BBQ Prawns
For the marinade/glaze:
½ bunch coriander (roots and stems)(Optional)
2 cloves garlic
2 tbsp olive oil
2 tsp mild paprika powder
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinammon
½ tsp ground ginger powder
½ tsp cardamom powder
Chilli powder, to taste
Salt and pepper
For the remaining dish:
24 peeled, deveined, raw prawns, tail on
16 bamboo skewers (optional)
½ bunch coriander (leaves, from above)(optional)
Green salad and crusty bread, to serve
Remove passionfruit pulp and place in a bowl, microwave for 30 seconds on high, then strain through a fine sieve. Reserve the juice and discard the seeds (optional).
If you want to include coriander thoroughly wash coriander and pick leaves, set aside for decoration. Chop the stems and roots and place in a mortar and pestle along with some salt. Grind to a paste, then mix in olive oil, all the spices, and passionfruit juice.
Place marinade and prawns in a bowl and mix thoroughly to coat. Allow to marinate for at least 30 minutes (60 minutes preferred). Mix the prawns 2-3 times to make sure they all get thoroughly coated. If using skewers, soak skewers in some cold water for at least 30 minutes to prevent burning.
Using 2 bamboo skewers at a time, thread three prawns onto each of the skewers so that the prawns are semi straight and sit snugly together. Keep remaining marinade and mix in the passionfruit and a little extra olive oil if you need to loosen it – this will be the glaze.
Heat heavy bottom cast iron griddle pan to a medium heat and place prawns on grill, baste constantly with the passionfruit glaze, turning every so often, and cook until the prawns are just cooked through (you will see when they change colour). This can also be done on the braai – use skewer option on braai to prevent the prawns from falling onto the coals.
Serve hot, garnished with a Greek salad and a side of crusty bread (we used Naan).