King prawn bacon skewers with a chilli dip
Recipe
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20 minutes
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10 minutes
-
30 minutes
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12 pieces
King prawns and the Big Green Egg are the best of friends. You can either pan-fry or grill them in your kamado, or incorporate them in a delicious dish such as paella or a deluxe platter of fruits de mer . Planning to prepare some delicious king prawn skewers such as these surf ‘n’ turf ones with king prawns and bacon? Use the Cast Iron Grid, the ideal Big Green Egg accessory for grilling all your skewers. It will make turning and lifting the skewers easy-peasy as the skewers are protected from the heat of the charcoal.
INGREDIENTS
SKEWERS
- 12 black tiger shrimp (size 6/8)
- ½ tsp Japanese 7-spice powder (Shichimi tōgarashi)
- 12 slices bacon
- 1 clove of garlic
- 1 tbsp olive oil
DIP
- 1 sprig of coriander
- 100 g crème fraîche
- 1 tbsp sweet chilli sauce
In advance
- Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. Meanwhile, peel the king prawns but do not remove the tails. Remove the intestinal tracts. Thread the king prawn onto a firm skewer lengthwise and sprinkle with the 7-spice powder.Wrap each king prawn in a slice of bacon. Peel the garlic, finely chop the clove and mix with the olive oil.
- For the dip, pick the leaves of the coriander and finely chop. Put the crème fraîche in a bowl, sprinkle with chilli sauce and the coriander.
Method
- Brush the bacon-wrapped king prawns with the garlic oil. Place the skewers on the Cast Iron Grid and close the lid of the EGG. Grill the skewers for approx. 3 minutes.
- Turn the SKEWERS and grill the bacon-wrapped king prawns for another 3 minutes.
- Remove the skewers from the Big Green Egg and serve with the chilli dip.
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