Make cooking prawns over coals easier by dropping them into a parcel with a dash of sherry, chilli and garlic. Serve with crusty bread
Prep:15 mins
Serves 4
100g butter4 tbsp extra virgin olive oil5 garlic cloves, thinly sliced1 red chilli, sliced1 tsp sweet smoked paprika80ml dry sherry600g extra-large raw tiger prawns, peeled and deveined1 lemon, halved1 handful of flat-leaf parsley, leaves picked and choppedcrusty bread, to serve
STEP 1Light the barbecue. Meanwhile, put the butter, olive oil, garlic, chilli, paprika and sherry in a small pan set over a high heat. Season well and bubble for 2 mins.STEP 2Put a square 45cm sheet of foil shiny-side down on a work surface. Lay an equal-sized sheet of baking parchment on top, then fold the foil and parchment in half together, with the foil on the outer side. Seal at the shorter sides by folding the edges over a few times and pressing them firmly. Spoon the prawns into the parcel through the open top and pour in the melted butter mixture. Fold the parcel edges together along the open top to seal it fully.STEP 3When the coals of the barbecue are ashen, place the parcel directly on the grill and cook for 15 mins, carefully turning it once or twice. The prawns will be nearly ready when the parcel begins to puff up with steam. Remove the parcel from the barbecue, open it up carefully and tip the prawns and buttery juices into a serving bowl. Squeeze over one of the lemon halves and sprinkle with the parsley. Cut the remaining lemon half into wedges. Serve the prawns with the lemon wedges for squeezing over and crusty bread on the side for mopping up the juices.
