What to do when the fish dies and you can't release it.
Gene's Prawns on the Grill
from Pacific Grilling, by Denis Kelly
Gene's Prawns on the Grill
from Pacific Grilling, by Denis Kelly
16 huge prawns or 32 large prawns, peeled and deveined
Olive oil
1 cup dry bread crumbs
4-6 cloves garlic, finely chopped
1/4 cup chopped broadleaf parsley
1 teaspoon salt
1/2 teaspoon lemon pepper
Prepare the fire for direct grilling. Spray or rub the grill with oil. Rub the prawns with olive oil and thread onto skewers. Instead of running a single skewer down the center of the prawns, run two parallel skewers down the sides. This makes them easier to turn.
Mix the bread crumbs, garlic, parsley, salt, and pepper on a platter or large plate. Coat the prawns with the bread crumb mixture, pressing the crumbs on to make a crust. Drizzle or spray a little more olive oil over the prawns.
Grill the prawn skewers over high heat for 2 to 3 minutes per side, until the crumbs are golden and the prawns pink and cooked throughout.
Try to put the skewers on a platter before all the guests snatch them off the grill. Good luck!
1/4 cup peanut oil
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon wasabi paste
1 clove garlic, finely chopped
Combine all ingredients in a small bowl and whisk. This mixture can be refrigerated for up to 4 days, and can be used as either a dipping sauce or brushed on either prawns or scallops before grilling.