Don’t just throw another shrimp on the barbie. Give your prawns pizzazz by coating them in a zesty marinade and pairing them with a cool cucumber fluid gel to bring out the intensity of the flavours.
Preparation time: 20 minutes
Cooking time: 20 minutes for the cucumber fluid gel
For Heston’s cucumber fluid gel:
135g Chardonnay vinegar
850g reserved cucumber juice
8g salt flakes
9g gellan F (low acyl gellan)
For the thyme, basil and garlic marinade:
100 ml extra virgin olive oil
4 basil leaves
2 garlic cloves (sliced)
For the chargrilled prawns:
8 tiger prawns (peeled and deveined)
4 sprigs thyme
1 baby cos lettuce (cleaned and cut into small squares)
smoked salt flakes
Penja smoked white and Java long pepper
- For the cucumber fluid gel, combine the vinegar and sugar in a small saucepan. Bring to the boil, then remove from the heat and set aside to cool.
- Place the cucumber juice and salt into a saucepan and heat up to 90°C. While keeping it at 90°C, add the gellan F and blitz with a stick blender for 1 minute on high speed.
- Place the saucepan into an ice bath and allow to chill and set.
- Combine the set cucumber gel with the cooled vinegar and blitz until smooth. Pass through a fine sieve and transfer to a plastic squeeze bottle.
- For the thyme, basil and garlic marinade; combine all the ingredients and place into a bowl.
- For the chargrilled prawns; ignite the BBQ as per instructions and set up for grilling.
- Place the prawns onto metal skewers.
- Carefully place the thyme sprigs onto the ashed charcoal. Place the prawns directly over the thyme smoke and allow to cook for 90 seconds.
- Brush a little of the marinade over the prawns, then turn over and lightly brush the other side. Cook for a further 90 seconds, or until just cooked then remove.
- Present with a light sprinkle of salt, a good grind of the pepper mix, and finish with a little cucumber fluid gel.