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Grilled Skewered Prawns With Gondwana Macadamia Seasoned Bush Crumb

Updated: Oct 16

A dish created for summer entertaining, these grilled prawns with Gondwana Macadamias Seasoned Bush Crumb will be the highlight of any backyard BBQ or celebration.

Serve as finger food, a side dish or as part of a summer salad for a more substantial meal.

Grilled Skewered Prawns

What you’ll need to serve 4

As a general guide, a kilogram of prawns in the shell provides about 24 medium to large prawns.

  • 1kg green king prawns more or less depending on serving style

  • 2 lemons

  • 1 tbsp olive or macadamia oil

  • Gondwana Macadamia Seasoned Bush Crumb

To create this dish, prepare the green prawns by removing their shells and heads, keeping the tails on, then devein each prawn using a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull out and discard the vein.

Place the green prawns onto individual metal or bamboo skewers with the tail facing down. (The prawn preparation can be done in advance).

Brush prawns with olive oil or macadamia oil. Place onto a hot BBQ or grill.

Brush again lightly with oil as required.

Turn regularly and grill until cooked through, about 2-3 minutes each side.

Remove cooked prawns from the grill and immediately roll into a shallow bowl of the macadamia crumb, coating liberally.

Note: an alternative to skewered prawns is cooking smaller peeled green prawns on a hot grill or BBQ then tossing them through a dish of the macadamia crumb to coat. Serve as a side dish with a fork or toothpick or add to a fresh summer salad.

About Gondwana Macadamia Seasoned Bush Crumb

Taste the Australian landscape with our Macadamia Seasoned Crumb Bush Blend. Macadamias, almonds and pistachios combine with lemon myrtle, pink peppercorns, sesame seeds and spices.

Wonderful as a soup or salad topper, a delicious crumb for chicken or incredible dipped on the end of prawn skewers before or after you grill. SHOP NOW.

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