Barbecued king prawns with chorizo and aleppo pepper butter

It is the deliciously light Christmas lunch that will leave the whole family smiling

• 1kg King Edward potatoes, sliced 1cm-thick
• 1/3 cup (80ml) extra virgin olive oil
• 3 garlic cloves, crushed Juice of 1 lemon, plus wedges to serve
• 12 extra-large green prawns, split through the belly, deveined, tails intact
• Rocket leaves, to serve

Choriza And Aleppo Pepper Butter
• 120g chorizo, casing removed, finely chopped
• 200g unsalted butter, room temperature
• 2 tsp Aleppo pepper (substitute chilli flakes)
• Zest of 1/2 lemon

1. Preheat the oven to 200°C. Grease a large baking tray with baking paper.

2. Place potato, oil, garlic and lemon juice in a large bowl. Season with salt flakes and freshly ground black pepper, and toss to combine. Place potatoes on a prepared tray in a single layer and bake, turning halfway through cooking, for 45-50 minutes until golden and slightly crispy.

3. For the chorizo and Aleppo pepper butter, place a large non-stick frypan over medium heat. Add chorizo and cook, stirring constantly, for 8-10 minutes until chorizo is crisp. Drain on a paper towel and set aside to cool completely.

4. Meanwhile, place the butter, Aleppo pepper and 1/2 tsp salt flakes in the bowl of an electric mixer fitted with the whisk attachment. Whisk, scraping down the sides occasionally, for 4-5 minutes until white and creamy. Add chorizo and lemon zest and whisk for a further 3-4 minutes until chorizo is incorporated. Transfer to a small bowl and set aside.

5. Preheat the oven grill to 220°C and line a large baking tray with foil.

6. Place prawns on a prepared tray in a single layer and cover tails with foil to avoid burning. Spread 1 tbsp chorizo butter over each prawn across the split, then grill for 6-8 minutes until cooked through and lightly charred. Season. Keep warm until ready to serve.

7. To serve, place prawns on a large serving platter along with any cooking juices. Serve with potatoes, rocket, lemon wedges and any remaining chorizo and Aleppo pepper butter alongside.


Coconut Prawns

• 175g plain flour
• 1 1/2 tsp baking powder 1 egg
• 2/3 cup (160ml) iced water
• 1 1/4 cup (60g) panko breadcrumbs 60g dried shredded coconut
• 24 green king prawns, peeled, tails intact Sunflower oil, to deep fry

Papaya Dipping Sauce
• 1 large papaya, peeled, seeds removed, roughly chopped
• 1/4 -1/2 habañero chilli, stem and seeds removed, roughly chopped
• 1 eschalot, roughly chopped 1 garlic clove, peeled, halved
• 1/4 cup (60ml) apple cider vinegar 1 tsp freshly grated ginger
• Juice of 1 lime & 1 orange
• 1 tbsp brown sugar
• 1 large pinch ground allspice

1. For the papaya dipping sauce, place all ingredients in a blender and whiz until smooth. Transfer mixture to a saucepan over medium-high heat and bring to the boil, then reduce to a simmer and cook for 12-15 minutes. If sauce gets too thick, add a few tablespoons of boiling water. Remove from heat and cool completely. Dipping sauce can be stored in a clean container in the fridge for up to 2 weeks.

2. To make the batter, sift 125g flour, baking powder and a pinch of salt into a bowl. Make a well in centre and break in the egg, then whisk in the cold water to make a smooth batter.

3. Combine breadcrumbs and coconut in a bowl. Place remaining 50g flour in a separate bowl.

4. Working with 1 prawn at a time, coat in plain flour, shaking off any excess. Holding the prawn by the tail, dip into the batter, letting any excess batter drip back into the bowl. Roll the prawn in the coconut and breadcrumbs mix, pressing down so the mixture sticks. Place prawn on a plate lined with baking paper and repeat until all prawns are coated.

4. Half-fill a saucepan or deep-fryer with oil and heat to 180°C. Working in batches, deep-fry prawns for 1-2 minutes until golden and crisp. Drain on a paper towel. Serve with papaya dipping sauce.

We credit these wildly creative recipes to the team at

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