These tasty BBQ prawns are a twist on Gordon Ramsay's salt 'n' pepper prawns, which we've recently fallen absolutely in love with. Gordon Ramsay describes them as 'quick and easy.' Add totally delicious (which they absolutely are) to that description and you'll quickly understand exactly why we're so obsessed with them.
Enjoy them as a starter, side dish, or as an easy lunch idea this weekend for a tasty take on this seafood favourite. The best bit? You'll only need a few simple ingredients to master these tasty prawns. Though you can go the extra mile by pairing them with a tasty lemon mayo – the recipe for which he's also shared.
This is how Gordon Ramsay makes his salt 'n' pepper prawns (and how we barbecue them)
- Pink peppercorns, one tablespoon
- Sea salt, half a tablespooon
- Zest and juice of 2 limes
- Olive oil, 3 tablespoons
- King prawns, 500 grams
- Chopped coriander
- Mayonnaise, 100 grams
- Juice of a lemon
1. Gordon Ramsay starts by using a pestle and mortar to grind peppercorns and salt until he achieves a coarse powder.
2. Next, Gordon Ramsay combines lime juice, olive oil and the peppercorn mixture in a large bowl, before adding in the prawns and using clean hands to toss them lightly.
3. To make his lemon mayonnaise, Gordon Ramsay combines lemon juice and mayonnaise (genius or what?!).
4. At this stage, Gordon Ramsay prepares this prawns in a pan. If you're barbecuing you can skip to step number five to find out how to achieve the best results.
Gordon Ramsay places a large, non-stick frying pan on medium heat. And only once the pan is very hot does he add in the prawns, cooking for two to three minutes until the prawns are pink and cooked through.
5. If you're planning on barbecuing your prawns, we'd recommend placing them on a skewer to ensure they don't slip into the murky, charcoal depths below. Then, place your prawns on the edge of the barbecue for a few minutes until they're pink and cooked through. It really does take a matter of minutes to cook prawns, so be careful not to overdo them.