Barbecue Prawns Wrapped in Lemon Leaves
- (serves 6)
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice and 1 large lemon, rind finely grated
- 1 teaspoon sea salt flakes
- 1/2 teaspoon white pepper
- 1 teaspoon ground fennel seeds
- 24 medium green prawns
- 24 lemon leaves
- lemon wedges, to serve
Combine oil, lemon juice, lemon rind, salt, pepper and fennel seeds in a large ceramic bowl. Peel prawns, leaving head and tail intact, then devein. Add prawns to marinade and toss to coat. Cover and refrigerate for 30 minutes.
Remove prawns from marinade. Wrap a lemon leaf around the middle of each prawn, securing with a toothpick. Place prepared prawns on a large plate or tray.
Preheat a barbecue hotplate to high, then reduce heat to medium. Add prawns to hotplate and cook for 2-3 minutes. Turn and cook for a further minute or until cooked through. Place lemon wedges on hotplate and cook for 1 minute on each side. Serve prawns immediately with lemon wedges.