Bbqed king prawns

A couple of weeks ago, we invited some South-African friends over for a bbq (here: braai). South-Africans are very proud of their braai and their meat. South-Africans love meat, lots of meat. I decided to shock their system a bit with a fish braai and it went down very well! These prawns were a big hit. It's all about the marinade and the quality of the prawns. For this recipe you need some big, good quality prawns, the bigger the better.  

Serves 4 :

- 16 raw king or tiger prawns in their shells

- 3 cloves of garlic, finely chopped

- 2 tbsp bbq sauce (Heinz)

- 8 tbsp lemon juice

- 1 tbsp olive oil

- bunch of parsley, finely chopped

- 1/4 preserved salted lemons, finely chopped

- sea salt and pepper to taste

Mix all the ingredients except the prawns in a small bowl. Slice each prawn from just under the head to the tail right on the centre of its back. Remove the dark stringy vein that runs across the back, just under the shell and fill the opening with the marinade. Lay the stuffed prawns back up in a container and drizzle the rest of the marinade on top. Marinate for 2 hours or even overnight. Put the prawns on skewers (I use two skewers next to each other -so each prawn is pierced by two skewers- to prevent the prawns from rotating) and put them on the braai for a few minutes on each side. If you don't have a braai, using a grill is fine as well.