BBQ Gochujang Garlic Prawn Skewers
Prawn skewers in a gochujang, garlic and honey marinade, grilled hot over lump charcoal. Sweet, spicy and on the table in about 25 minutes.
Ingredients
- Prawns: 500 g (1.1 lbs), peeled and deveined
- Olive oil: 2 tablespoons
- Gochujang (Korean chili paste): 2 tablespoons
- Minced garlic: 2 teaspoons
- Honey: 1 tablespoon
- Soy sauce: 1 tablespoon
- Sesame seeds: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon
Method
Make the Marinade: Start by preheating your BBQ with Heat Beads Lump Charcoal, the gray bag, for direct heat grilling. While that heats up, mix together olive oil, gochujang, minced garlic, honey, soy sauce, sesame seeds, salt, and black pepper in a bowl. This creates a spicy, flavorful marinade that packs a punch.
Marinate the Prawns: Toss the prawns in the marinade, ensuring each one is well-coated. Let them marinate for at least 10 minutes to soak up all the flavor.
Thread the Prawns: While the prawns marinate, soak wooden skewers in water for 30 minutes to prevent them from burning. Once ready, thread the prawns onto the skewers.
Grill the Prawns: Set up your BBQ for direct heat, aiming for a temperature of around 200°C (392°F). Place the skewers on the grill, cooking the prawns for 2-3 minutes per side, until they turn pink and opaque. Don’t overcook—keep them tender and juicy.
Serve: Remove the skewers from the grill and serve immediately. These BBQ Gochujang Garlic Prawn Skewers are the perfect pairing for a side of steamed rice or a refreshing cucumber salad.
Pro Tip: For added flavor, sprinkle with extra sesame seeds just before serving. These prawns are packed with the perfect balance of spice and sweetness, guaranteed to impress.
Best fuel for a quick grill
Our Pitmaster’s Pick, plus two great alternatives.
Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
See the full comparison
