Prawns cook in minutes over binchotan. Pair them with spring onion for sweetness and a little char.
Ingredients (serves 3-4)
- 400g large raw prawns, peeled and deveined
- 1 bunch spring onions, cut into short lengths
- 2 tbsp olive oil
- 1 garlic clove, crushed
- ½ tsp smoked paprika
- Sea salt and lemon wedges
- Bamboo skewers, soaked
Method
- Toss prawns with oil, garlic, paprika and salt.
- Thread prawns and spring onion alternately onto skewers.
- Grill over hot coals, turning often, until the prawns are pink and lightly marked (3-5 minutes).
- Serve with lemon wedges.
Tip: Do not leave prawns unattended. They go from perfect to dry quickly.