Perfect for your next barbecue or garden party …
An open sky, the smell and sound of crackling flames, and the joy of making delicious food for the ones you love are all features of open-fire cooking that drew Belfast-native Jim Moore to barbecue, leading to a lifelong, award-winning passion. He honed his skills through his travels in the US, Mexico and Australia, cooking dishes inspired by local cuisine along the way.
His debut cookbook How To BBQ Everything is filled with recipes for every level of barbecue enthusiast, alongside handy technical guides for cooking outdoors. From basic fire-building to grill zones and fool-proof marinades, zesty salads and show-stopping feasts, this book has everything you need for summer al fresco dining. See his recipe for Gold Coast-inspired coconut and lime shrimp skewers below …
“This dish takes me back to the sun-soaked sands of the Gold Coast in Australia, where prawns are almost a way of life and cooking over fire is second nature. We found ourselves in a lovely beachside restaurant that was serving grilled skewers of prawns scented with lime, lemongrass and coconut – the aroma alone was unforgettable. These grilled prawn skewers bring that Queensland spirit straight to the barbecue. Marinated in coconut milk, lemongrass and chilli then grilled to perfection on a barbecue plancha, soapstone or skillet, they’re vibrant and unmistakably coastal. Finished with a small pinch of flaky sea salt, they’re perfect with a chilled Sauvignon Blanc and even better with the sound of ocean waves crashing nearby.”
Prep Time: 15 minutes, plus 30 minutes to 2 hours marinating
Cook Time: 4-6 minutes
Equipment: Metal or bamboo skewers (bamboo soaked for 30 minutes)
Ingredients (serves 4-6):
900g (2lb) raw prawns, heads removed and tails on
400ml (14fl oz) tin of unsweetened coconut milk
1 tbsp yellow curry powder or Thai-style red curry paste
1 tbsp ground turmeric
1 tbsp minced fresh ginger
1 tbsp finely chopped lemongrass
1 tsp dried chilli flakes, or finely sliced red chilli
3 tbsp fish sauce
35g (1½oz) desiccated coconut or coconut flakes
Fresh lime wedges, for squeezing
Preparation:
1. Rinse the prawns under cold running water and pat dry with kitchen paper.
2. In a bowl, whisk together the coconut milk, curry powder or paste, turmeric, ginger, lemongrass, chilli and fish sauce. Stir in the coconut. Add the prawns to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Thread the prawns onto the soaked skewers and brush lightly with the reserved marinade.
Grill:
4. Place the skewers directly on the grill on a high heat (230-290°C/450-550°F) and cook for about 2 minutes per side, until the prawns are pink, firm and opaque.
Serve:
5. Serve on a bed of grilled pineapple and rice, with lime wedges on the side.
Street Food-Style: Serve with a spicy sweet chilli dipping sauce or a fresh mango salsa.
Tropical Vibes: Add chunks of grilled pineapple or green mango to the skewers.
Surf Club Twist: Serve over avocado-lime slaw or wrap in a warm flatbread with a slather of coconut yoghurt.
How To BBQ Everything, (Ebury Press), €19.99 at Eason.
SEE MORE: Mango, Halloumi And Black Bean Salad