Australian Gourmet Traveller - (02)February 2020 (1)

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.