18 Jan 2021
“Shrimp on the barbie”
We love a BBQ and Rottnest Island's Executive Chef Karl Wulf has thrown this recipe together, perfect for your Aus Day long weekend celebrations!
Skull island prawns with hot sauce, coconut milk and lemon.
- 3 each Skull island prawns split down the middle, veins removed
- Sea salt
- Olive oil
- Good quality hot sauce
- Coconut milk blended with cucumber
These were cooked in a wood oven and would work just as well over a wood or charcoal grill.
Lightly salt prawns and grill shell side down over low heat until the flesh turns white and is just cooked. Remove and plate with hot sauce, coconut milk/cucumber blend and sliced lemon.