Marinated BBQ Prawns (Shrimp) with Tahini Sauce

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This recipe pre-dates my 5 Ingredients philosophy.

Marinated BBQ Prawns (Shrimp) with Tahini Sauce

From Stonesoup

If you’re not a big prawn fan or don’t have access to any good raw prawns, by all means substitute in white fish such as flathead or snapper or for the non fishy types even chicken would work well.

Tahini is just ground up sesame seeds that form an oily paste. It’s readily available in the ‘health’ food section of most supermarkets. It has a lovely nutty flavour and is well worth seeking out. But if you can’t find any some natural yoghurt seasoned with salt and pepper would also do the trick.

Serves 4
1kg large green prawns, peeled & deveined
8 bamboo skewers
for the marinade:
1 bunch coriander leaves & stems washed & finely chopped
2t ground cumin
1t smoky paprika
1t sea salt flakes
½ clove garlic, peeled & finely chopped
1/2C extra virgin olive oil
for the sauce:
4T tahini
1 small clove garlic finely chopped
1/2C lemon juice
2T extra virgin olive oil
6-10T water

1. Soak skewers in cold water. Combine marinade ingredients and season with pepper. Toss through prawns and allow to marinate in the fridge for as long as you’ve got from a few minutes up to a couple of hours.

2. For the sauce, stir together tahini, lemon juice, garlic and oil then gradually add water until you have the desired consistency, somewhere around thickened cream. Taste and season.

3. Preheat BBQ hotplate to high. Thread prawns onto skewers and BBQ for a few minutes each side or until cooked to your liking. Serve immediately with sauce on the side.