Name: Skewered lemon prawns
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1.5 kilogram uncooked large king prawns; 8 bamboo skewers; 1/4 cup (60ml) olive oil; 1 tablespoon grated lemon rind; freshly ground black pepper

Ingredients

1.5 kilogram uncooked large king prawns

8 bamboo skewers

1/4 cup (60ml) olive oil

1 tablespoon grated lemon rind

freshly ground black pepper

Method

1.Remove heads and legs from prawns, leaving shells intact. Cut along the length of the prawn on the underside, without cutting all the way through. Thread prawns onto skewers.

2.Place prawns in shallow dish; pour over combined oil and rind. Sprinkle with pepper.

3.Cook prawns on heated grill plate (or grill or barbecue), flesh-side down, until browned lightly. Turn; cook until just cooked through.

4.Serve with lemon wedges, if desired.

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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