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A very easy marinade for prawns, delicious & succulent cooked on the barbecue.
30 uncooked (raw) prawns, Tiger or King, peeled & deveined
125ml (1/2 cup) olive oil
1 tablespoon Dijon mustard
3 cloves garlic, crushed
Juice of 1 lemon
Juice of 1 orange
1 teaspoon dried basil
2 tablespoons white wine (optional)
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil & white wine. Add the prawns & stir to coat. Cover & refrigerate for 1 hour.
Heat barbecue to high heat.
Thread prawns onto skewers and cook on barbecue for 3 to 5 minutes, turning once & basting with remaining marinade.