![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5823.jpg\")
<\/a><\/p>\nUse big red chillies and raw king prawns for best results. You can buy raw king prawns frozen from a Chinese supermarket, or fesh from a good quality fish monger. Either way look for shelled and deveined prawns as it will save you a lot of work.<\/p>\n
\n
This recipe makes enough for 4 people<\/p>\n
\n
Equipment<\/h3>\n\n- A very hot BBQ<\/li>\n
- Wood Skewers<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5806-300x300.jpg\")
<\/a><\/p>\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5803-300x300.jpg\")
<\/a><\/p>\nIngredients<\/h3>\n\n- 250g raw, shelled, deveined, king prawns<\/li>\n
- 1 large red chili<\/li>\n
- 2 large cloves of garlic<\/li>\n
- Everyday olive oil<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5790-300x300.jpg\")
<\/a><\/p>\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5792-300x300.jpg\")
<\/a><\/p>\n
\nMethod<\/h3>\n\n- Wash the prawns, check the veins are removed.<\/li>\n
- Dry the prawns in kitchen roll.<\/li>\n
- De-seed the chilli, and chop the remaining flesh as finely as possible – the consistency should be nearly but not quite a paste.<\/li>\n
- Put the prawns in a bowl and add the minced chilli.<\/li>\n
- Now crush the garlic cloves into the prawns and chilli.<\/li>\n
- Add a couple of generous glugs of olive oil.<\/li>\n
- Use your hands to mix thoroughly (you could use a spoon but hands are more efficient). Each prawn should be coated in garlic and chilli.<\/li>\n
- Leave to marinade for 30 minutes or more.<\/li>\n
- Now thread the prawns on to the skewers. If there is marinade left in the bowl pour it over the prawns.<\/li>\n
- Place the skewers of prawns on the BBQ, directly over the hottest heat.<\/li>\n
- Leave them to cook for 2-3 minutes, depending on how hot the BBQ is.<\/li>\n
- Turn them over and leave to cook for 1-2 minutes.<\/li>\n
- Take of the BBQ and eat directly from the skewer.<\/li>\n<\/ol>\n
\nPictures<\/h3>\n\n- Wash the prawns, check the veins are removed.<\/li>\n
- Dry the prawns in kitchen roll.<\/li>\n
- De-seed the chilli, and chop the remaining flesh as finely as possible – the consistency should be nearly but not quite a paste.
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5794-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5795-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5796-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5797-300x300.jpg\")
<\/a><\/li>\n- Put the prawns in a bowl and add the minced chilli and crush the garlic into the bowl.
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5791-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5793-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5799-300x300.jpg\")
<\/a><\/li>\n- Add a couple of generous glugs of olive oil.<\/li>\n
- Use your hands to mix thoroughly (you could use a spoon but hands are more efficient). Each prawn should be coated in garlic and chilli.
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5811-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5801-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5812-300x300.jpg\")
<\/a><\/li>\n- Leave to marinade for 30 minutes or more.<\/li>\n
- Now thread the prawns on to the skewers. If there is marinade left in the bowl pour it over the prawns.
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5813-300x300.jpg\")
<\/a><\/li>\n- Place the skewers of prawns on the BBQ, directly over the hottest heat.
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5809-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5818-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5819-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5814-300x300.jpg\")
<\/a><\/li>\n- Leave them to cook for 2-3 minutes, depending on how hot the BBQ is.<\/li>\n
- Turn them over and leave to cook for 1-2 minutes.
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5825-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5826-300x300.jpg\")
<\/a><\/li>\n- Take of the BBQ and eat directly from the skewer.
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5828-300x300.jpg\")
<\/a>
\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5827-300x300.jpg\")
<\/a><\/li>\n<\/ol>\n
\nBonus Photos<\/h3>\n
![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5820-300x300.jpg\")
<\/a><\/p>\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5815-300x300.jpg\")
<\/a><\/p>\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5821-300x300.jpg\")
<\/a><\/p>\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5816-300x300.jpg\")
<\/a><\/p>\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5822-300x300.jpg\")
<\/a><\/p>\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5824-300x300.jpg\")
<\/a><\/p>\n![\"\"](\"http:\/\/www.kutar.uk\/wp-content\/uploads\/2018\/06\/IMG_5823-300x300.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"A BBQ classic. Use big red chillies and raw king prawns for best results. You can buy raw king prawns frozen from a Chinese supermarket, or fesh from a good quality fish monger. Either way look for shelled and deveined prawns as it will save you a lot of work. This recipe makes enough for … Continue reading Chilli and Garlic BBQ King Prawns<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/2256"}],"collection":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2256"}],"version-history":[{"count":7,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/2256\/revisions"}],"predecessor-version":[{"id":2532,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/2256\/revisions\/2532"}],"wp:attachment":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
A BBQ classic. Use big red chillies and raw king prawns for best results. You can buy raw king prawns frozen from a Chinese supermarket, or fesh from a good quality fish monger. Either way look for shelled and deveined prawns as it will save you a lot of work. This recipe makes enough for … Continue reading Chilli and Garlic BBQ King Prawns<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/2256"}],"collection":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2256"}],"version-history":[{"count":7,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/2256\/revisions"}],"predecessor-version":[{"id":2532,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/2256\/revisions\/2532"}],"wp:attachment":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\nIngredients<\/h3>\n
\n
<\/a><\/p>\n<\/a><\/p>\n
\nMethod<\/h3>\n
\n
\nPictures<\/h3>\n
\n
\n<\/a>
\n<\/a>
\n<\/a>
\n<\/a><\/li>\n
\n<\/a>
\n<\/a>
\n<\/a><\/li>\n
\n<\/a>
\n<\/a>
\n<\/a><\/li>\n
\n<\/a><\/li>\n
\n<\/a>
\n<\/a>
\n<\/a>
\n<\/a><\/li>\n
\n<\/a>
\n<\/a><\/li>\n
\n<\/a>
\n<\/a><\/li>\n<\/ol>\n
\nBonus Photos<\/h3>\n
<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"