.Chargirlled tiger prawns sizzling on a barbecue.

Chargrilled prawns with cucumber gel

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
Serves: 4

Ingredients

For Heston’s cucumber fluid gel:

135g Chardonnay vinegar
35g sugar
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
1 lime
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

Method

  1. 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.
  2. 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.
  3. Place the saucepan into an ice bath and allow to chill and set.
  4. 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.
  5. For the thyme, basil and garlic marinade; combine all the ingredients and place into a bowl.
  6. For the chargrilled prawns; ignite the BBQ as per instructions and set up for grilling.
  7. Place the prawns onto metal skewers.
  8. Carefully place the thyme sprigs onto the ashed charcoal. Place the prawns directly over the thyme smoke and allow to cook for 90 seconds.
  9. 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.
  10. Present with a light sprinkle of salt, a good grind of the pepper mix, and finish with a little cucumber fluid gel.