GOURMET TRAVELLER 111
24 rawprawns,peeled
Honey(optional),
forcoating
8 grilledlimehalves
(optional), to serve
RUB
1 tbspcorianderseeds
1 tbspwholeallspiceberries
½ tbspcuminseeds
1 tspblackpeppercorns
1 tspgroundcloves
1 tspsweetpaprika
1 tspcayennepepper
Finely grated zest of 2 limes
1 Heata barbecue(preferably
woodfired)tomediumandwipe
barbecuegrillgrateswithoil
topreventsticking. If using
a woodfiredbarbecue,create
a two-zonefire.Yourhigh-heat
zoneshouldhaveembers
2.5cm-5cmfromthecooking
surface,withoccasional
flameslickingit. Tocreate
yourmedium-heatzone,
nudgetheembers5cm-7.5cm
lowerthanthat.
2 Forrub,combinecoriander,
allspice, cuminandpeppercorns
ina fryingpananddry-roast
overmediumheatuntilfragrant
(about3 minutes).Grindtoa
powder, thenmixincloves,
paprika,cayenne,limezest
and1 tbspsalt.
3 Coatprawnsliberallywith
therub. Theprawns’own
moistureshouldhelptherub
adhere; if not,adda littlehoney.
Thread6 prawnsoneachof
4 metalskewers(if using
woodenskewers,soakfor
anhourbeforeusing).
4 Grillskewersovermedium
heat(3minuteseachside).
Serve with grilled limes.●
Jerk-grilled
prawns on sticks
SERVES 4
“Youcanalsochoptheprawns
andmixthemwithavocado,
limeandmayotoserveon
itsownorpackedintopicnic
sandwiches,” says Werner.
ThisextractfromThe
OutdoorKitchenbyEric
WernerwithNilsBernstein
(TenSpeedPress/Penguin
RandomHouse,$59.99,
hbk)hasbeenreproduced
withGT style edits.