BBQ Prawn Skewers with Harissa and Maple Butter
Fish and Seafood / BBQ / Sides / Starters / Summer
Ingredients
- 12 large king prawns, de-veined
- 120g unsalted butter, melted
- 60g harissa paste
- 40ml lime juice
- 60ml pure maple syrup (preferably amber syrup for its rich taste)
- 4 garlic cloves, minced
- Salt and pepper, to taste
- Lemon wedges, to serve
- Handful of freshly chopped parsley, to serve
Method
- Prepare your prawns by slitting open the shell at the tail and removing the vein.
- In a large mixing bowl, add the butter, harissa paste, lime juice, maple syrup and garlic and season well with salt and pepper. Whisk to combine.
- Add the prawns to the mixing bowl, toss to coat in the sauce and set aside to marinate for 60 minutes.
- Thread the prawns onto the skewers, with 4 on each stick and pour any remaining marinade over the top.
- Bring your BBQ to a high heat.
- Add the skewers to it then cook for around 10 minutes, rotating halfway through, until the prawns are pink and cooked all the way through.
- Serve with the lemon wedges and chopped parsley.
Chef’s tip: If you don’t have a grill at hand, the prawn skewers can be cooked just as well in a pan!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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