Our Recipes

BBQ King Prawns with White Wine, Mussel & Pipi Broth

prep.

cooking

Serves 4

prep.

cooking

Serves 4

Method

Step 1 Light a wood or charcoal fire, or preheat the barbecue on high Step 2 Combine half the garlic and chilli with 2 tablespoons of the oil, season heavily with salt and brush evenly over the prawns Step 3 Once the flames have died down and the coals have a coating of white ash, put large cast-iron pot on the coals. Step 4  Add the remaining oil and fry the onion and remaining garlic and chilli until softened. Step 5  Add the white wine, thyme and bay leaves and bring to a rolling boil for a minute or so. Step 6 Add the cream and bring back to the boil. Step 7 Add the pipis then 3 minutes late, add the mussels and cover. Step 8 Once the mussels and pipis open, take the pot off the coals. Step 9 Add the basil, parsley, lemon zest and juice, and season with pepper only, as there will be enough salt coming from the juice of the mussels and pipis. Step 10 Take your butterflied prawns, season them with salt and char flesh-side down on a grill plate over your now very hot barbecue. After a minute or so, flip them over for 45 seconds. Step 11 Add the prawns to the pot, so that they’re half in the liquid and serve with a big wedge of sourdough – I like to put the bread in the fire for a few minutes before serving, so that its really soft and hot, and a little charred.  
Ingredients
Method

Ingredients

  • 6 garlic cloves, finely chopped
  • 2 long red chillies, finely chopped
  • 80ml olive oil
  • Salt Flakes
  • 8 large king prawns, shells on, butterflied and deveined
  • 1 large onion, roughly diced
  • 300ml white wine
  • ¼ bunch of thyme
  • 2 bay leaves
  • 350ml cream
  • 1kg pipis
  • 1kg mussels, scrubbed and debearded
  • ½ bunch of basil, leaves picked and torn
  • ¼ bunch of flat-leaf parsley, leaves picked and roughly chopped finely grated zest and juice of 1 lemon
  • Freshly ground black pepper
  • Sourdough bread, to serve

Method

Step 1 Light a wood or charcoal fire, or preheat the barbecue on high Step 2 Combine half the garlic and chilli with 2 tablespoons of the oil, season heavily with salt and brush evenly over the prawns Step 3 Once the flames have died down and the coals have a coating of white ash, put large cast-iron pot on the coals. Step 4  Add the remaining oil and fry the onion and remaining garlic and chilli until softened. Step 5  Add the white wine, thyme and bay leaves and bring to a rolling boil for a minute or so. Step 6 Add the cream and bring back to the boil. Step 7 Add the pipis then 3 minutes late, add the mussels and cover. Step 8 Once the mussels and pipis open, take the pot off the coals. Step 9 Add the basil, parsley, lemon zest and juice, and season with pepper only, as there will be enough salt coming from the juice of the mussels and pipis. Step 10 Take your butterflied prawns, season them with salt and char flesh-side down on a grill plate over your now very hot barbecue. After a minute or so, flip them over for 45 seconds. Step 11 Add the prawns to the pot, so that they’re half in the liquid and serve with a big wedge of sourdough – I like to put the bread in the fire for a few minutes before serving, so that its really soft and hot, and a little charred.  
Recipe Featured In
In the Country
$30.00