Spot prawns on Cedar Plank was previously available in the Summer Grill Box curated by Chef Spencer Watts. Available while supplies last.
With herb rub and lime baste
1LB Medium BC Spot Prawn Tails on 1/4" Cedar Plank with Herb rub and 2oz Lime Baste
Herb rub ingredients: Cilantro, Parsley, Scallion, sugar, Salt, Cumin, Coriander
Lime baste ingredients: Extra Virgin Olive Oil, Citrus juice (lime, orange, lemon), Water, Honey, Thyme, Dried lime powder, Salt, Turmeric, Smoked chili flakes
Prep Instructions
See guide here; https://www.wildisleferments.com/ttt-grill-box-prep-guide
Cedar Planked Spot Prawns
- Thaw prawns and Lime Baste in fridge at least 12 hours before dinner or overnight
- If using a charcoal BBQ then prepare a mature coal bed large enough to fit the cedar plank directly on top of the coals
- If you have a grill rack or resting rack that you can put directly on the coals this can help even out the hot spots. If you don’t have one then the plank can go directly on the coals just fine (it’s already pre-soaked in ocean water so it won’t burn too quickly)
- Just before putting the plank on the coals, fan them with a piece of cardboard or a hairdryer to get rid of excess ashes and soot
- Place plank on coals or rack and immediately pour the Lime Baste on the prawns as evenly as you can. Dab them with a basting brush to ensure each prawn is evenly coated with the baste.
- Put a couple coals on any exposed edges of the plank to really get the smoke going, then immediately put the lid on the BBQ with all of the vents closed if you have any.
- If using a propane BBQ then just remove the grill and place the plank directly over the flames on high heat. Note that it will likely take a bit longer to cook this way (approximately 5-8 minutes with the lid down).
- Cook for 4-6 minutes until all the prawns have turned opaque and shiny
- Transfer the prawns, plank and all directly to a platter so you don’t stain anything with the drippings
