Chargrilled Prawns

Chargrilled Prawns recipe - The Cooks Pantry


Michael Weldon


  • 20 Coles Tiger Prawns (approx 1 kilo), peeled
  • 1 tsp KEEN’s Chili Powder
  • 2 tbsp Cobram Estate Light Extra Virgin Olive Oil
  • Sea Salt


  • ½ bunch of tarragon, stems removed & finely sliced
  • ½ bunch of Chives, finely sliced
  • 1 Shallot, finely diced
  • 1 Jalapeno, diced & seeds removed
  • 100g Ballantyne Salted Butter
  • 2 Garlic Cloves
  • Juice of ½ lemon


  • 500g of Brussels Sprout, shredded
  • 1 Carrot, shredded
  • 3 Spring Onions, sliced thinly
  • 2tbs ZoOSh Free Range Egg Mayonnaise
  • Juice of ½ lemon
  • 2 tbsp Cobram Estate Light Extra Virgin Olive Oil


  • On a medium heat, add butter to a small pan and once melted down, add shallot and garlic. Cook for 1-2 minutes until aromatic before adding herbs and jalapeno and continue cooking for 2-3 minutes on a gentle heat. Just before taking it off the heat, add ½ of lemon juice and stir through.
  • In a large bowl, toss brussel sprouts, spring onions and carrot together. Dress with olive oil, remaining lemon juice and mayonnaise and stir through, coating evenly. Season with salt as required.
  • Dress the prawns in olive oil, KEEN’s chilli powder and salt. Preheat a griddle pan on a high heat, when you place your prawns on them, you should hear a sizzle. Cook for 1-2 minutes on each side, until no longer translucent.
  • Serve prawns on a bed of slaw drizzled with herb butter, garnish with a cheek of lemon.

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