SPICY, JUICY, FINGER LICKING GOOD!

Serves: 4 people

• EGG setup: Indirect heat using convEGGtor, Solid Technics pan and tongs
• Recommended charcoal: Lump
• EGG target temperature: 180c-200c
• Cooking time: Not long!

Ingredients

• 1 kg tiger prawns
• 4 tbsp olive oil
• 4 cloves garlic, finely chopped
• 1-2 red chillies, finely chopped
• 1 tsp dried, crushed chilli
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tbsp sherry vinegar

OVERVIEW

Using the indirect heat from the Egg ensures that the prawns cook evenly while still picking up that characteristic Egg smokiness, and the Solid Technics pan helps infuse them with the garlicky, spicy sauce without burning. A perfect dish for outdoor fire cooking!

METHOD

Set up your Big Green Egg for indirect cooking at a temperature of 180-200 c and place your pan on to preheat for 5 minutes.

In a bowl, mix the olive oil, garlic, dried chilli, smoked paprika, salt, black pepper and lemon zest. Toss the prawns in the marinade and let them sit for 10-15 minutes while your Egg reaches temperature.

When your Egg is ready, carefully place the prawns into the hot pan, ensuring that they are in a single layer. Close the Big Green Egg lid and cook for 3-4 minutes, then flip the prawns over and cook for a further 3-4 minutes until the shells are lightly charred, the meat is opaque and they are just cooked through. Add the wine and let it bubble, then drizzle the prawns with lemon juice and toss to coat. To finish, sprinkle the dish with fresh parsley and fresh chilli and let it sit for 1 minute to absorb the flavours.

Serve piping hot, straight from the pan, with lemon wedges and plenty of crusty bread to mop up all the yummy juices.