1. Peel and de poo-tube the prawns, leaving tails intact. Thread one prawn onto each skewer lengthways.
2. Combine remaining ingredients in small bowl.
3. Cook prawns on heated oiled grill plate until changed in colour; sprinkle with half of the salt mixture during cooking.
4. Serve prawns with remaining salt mixture.
Tip If using bamboo skewers, soak in water for at least 1 hour before using, to stop them from burning.
Taking stockOnce you’ve peeled all the prawns this recipe requires, you've got a couple of things you can do with the heads and shells. You can either hide them inside the door panels of someone's car or take the more responsible, but far less funny, option and make prawn stock. Chuck the heads and shells in a big pot and fry them gently with some onion, carrots and celery. Cover with plenty of water and simmer for a couple of hours. Strain it and you've got a great base for seafood sauces and soups.
TsingtaoRather than an Aussie beer, this richly malty, fragrantly hopped Chinese beer would make a culturally sensitive and deliciously alternative match for the prawns.
These recipes are from
RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at
www.acpbooks.com.au.
Photo: Scott Cameron