There is something wonderful about cured prawns and it’s not often that you stumble across a restaurant that does it nowadays which is a shame because when cured correctly the prawns are so enjoyable.
For this recipe, you’ll have to use large prawns and not the small shrimp you’d find in a cocktail.
First of all, get to work on the prawn and remove the shell but try as best you can to retain the head. Don’t forget to devein them before giving them a quick wash and pat dry
Now we’ll make the dry cure so in a bowl, mix the remaining ingredients together and then pop the prepared prawns into the bowl and cover them with the dry cure, cover in cling film and place in the fridge for at least an hour. Two to three hours is best though
When ready to cook, remove the prawns from the dry cure, wash off the salt seasoning and pat dry again.
Give the prawns a quick brush with olive oil and place onto the BBQ; preferably on a warm (not too hot) part of the BBQ and cook on one side for about 4 minutes. Turn over to finish off the other side and then remove from the heat and serve
Now, I know this may sound revolting but squeeze the brains from the head onto the prawn and pop into your mouth. It truly is delicious.