More like small lobster tails, these sweet succulent 'super colossal' tiger prawns are so large they're sold at about 4-6 to the pound, although 'colossal' which are 8-12 count do an admirable job too — the key is to buy the largest prawns you can. Served as a special treat on their own or as part of a 'surf and turf' feast, these gorgeous creatures are substantial enough to withstand a marinade with a little zing — a splash of samba oelek or Lebanese hot pepper paste should do the trick. Whisked with minced garlic, fresh squeezed lemon juice, grated ginger, cilantro, a glug of olive oil and left to marinate for an hour or so, they're simply grilled on the barbecue for 4-6 minutes per side and served mounded in a platter with a bowl of garlicky tzatziki for a finger sensational finger-licking seafood treat.
10 spectacular Colossal prawns, 6-8 to the pound
Blended marinade of garlic, ginger, cilantro, hot pepper paste, lemon juice and olive oil
The marinade is rubbed into the shelled and deveined prawns, then covered and refrigerated until ready to grill
Spicy Grilled Jumbo Prawns
10 Colossal prawns (6-8 to the pound), peeled and deveined with tail left on
1 tbsp Sambal oelek or Lebanese hot pepper paste
2 tbsp fresh cilantro, minced
2 garlic cloves, minced
2 tbsp lemon juice
1 2-inch piece ginger, minced
1/4 cup olive oil
In a small food processor, whizz the cilantro, garlic and ginger to a fine mince, then add the samba oelek (or red pepper paste), lemon juice and olive oil, and purée to a loose paste. Mix the shrimp with the marinade and let marinate for 30-60 minutes. Preheat an outdoor grill to medium-high heat, and grill the shrimp for 4-6 minutes per side, depending on the size of the prawns. Served with tzatziki or peanut sauce, if desired.