Download the recipe here

You’ll need
10 – 20 Fresh green king prawns – Aussie ones of course!
1 Red capsicum – washed, seeded & diced into 1” squares (approx.)
1 Red onion – Cut off top and bottom, cut in half lengthways, cut halves into 8th’s all lengthways
Freshly ground pepper
Garlic cloves – as many as you would like
Olive oil
(you can add other small veg pieces if you like)

Something to serve your garlic prawns with
Soba noodles (enough for a small quantity for each person)

Hydration requirements
1 bottle of chilled Chardy or Sauv Blanc and glasses for the wine drinkers over 18 y.o.
1 bottle of a “fruity” type beer eg: Corona or Matso’s Mango Beer or both
Juice or water for those under 18 y.o.

Equipment requirements
BBQ Grill
MAN LAW BBQ Skillet
1 x plastic (non-metal) spatula
Pan to cook the Soba noodles
A knife for chopping, garlic crusher, pepper grinder and a couple of bowls.

The Prawns: Get the BBQ Chef to help with this bit: behead, betail (I guess that’s the term to take
the other end of the prawn off! But leave it on if you would like) then peel the prawns & devein.
The BBQ Chef is now free to wash his hands and after all that effort, make sure you give him that
nicely chilled well-deserved beer – he’ll need a break.

Put peeled prawns into a bowl, pour over some olive oil (enough to coat all of the prawns but not so
much that they start swimming again). Crush the garlic into the bowl as well and stir the oil and
garlic through the prawns so that they are all coated. Cover the bowl with plastic wrap and put in the
fridge for ½ hour (or as much time as you have available if 1/2 hour is not possible).

The Veg: Cut up the capsicum into largish dice and the red onion into the long crescents.
Put the onion into a bowl and pour over a small amount of olive oil (this will help start the cooking
process when it goes on the BBQ grill and start the ‘sizzle’ and the beaut browned and caramelized
flavours).

Ask the BBQ Chef to warm up the grill.
Get your Very Versatile MAN LAW BBQ Skillet and give to the BBQ Chef to start it warming up.

For the noodles: Put some water in a pan and put on the stove. Start it heating up so that it is ready
to pop the soba noodles in and cook – as directed on the pack (usually only 4 minutes). Try to time
the cooking of the noodles to finish when the prawns are ready.

Take the prawns out of the fridge so that they are not too cold when they need to be cooked.

The cookin’ stage: When the BBQ Chef advises that the MAN LAW BBQ Skillet is nice and hot – you
can put the onions into the skillet for the BBQ Chef.
Allow to cook for about 30 – 60 seconds. They will start to sizzle and cook and all of the oil will drip
through the grill. This can cause a small flare up but only serves to add that yummy BBQ flavour.
Next, put the diced capsicum into the MAN LAW BBQ Skillet for the BBQ Chef, Chef to toss/stir
through with the plastic spatula (‘cause that’s his job) so that the capsicum starts to cook also. Allow
to cook for a minute or just until the capsicum starts to get a little cooked – make sure that the
onion doesn’t start to burn.

Remove the plastic wrap from the prawns and deliver to the BBQ Chef.
Ask the BBQ Chef to make a bit of a space in the middle of the MAN LAW BBQ Skillet and put the
prawns in. Push them around a little so that they are in a single layer on the bottom of the skillet.
Allow them to cook and brown a little on one side. Turn them over with the plastic spatula, using all
of your BBQ Chef type flare and allow them to cook on the other side.
Grind on a little fresh pepper.
Once the prawns are opaque, browned and cooked, toss all of the items in the skillet together and
allow it all to continue to sizzle together for another minute.

Dishin’ up: Once the Soba noodles are cooked, drain, remove a small quantity to each of the shallow
bowls or plates into a small pile. (To be a bit fancy ... hold the centre of the pile gently with tongs
and turn/rotate the tongs so that the Soba noodles turn into a nice swirl).

Let the BBQ Chef know that you’re ready so that he can bring the MAN LAW BBQ Skillet in and dish
up the prawns and veg. A TIP: hold a plate under the skillet if walking over an area that you don’t
want any drips – like the carpet!

After all that hard work, perhaps grab another beer for the BBQ Chef and a VERY well deserved glass
of wine for you, then sit & enjoy your glass of wine with that wonderful meal he has cooked for
you(!!)

You’re a star again!

Wipe out your MAN LAW BBQ Skillet with a sponge and hot soapy water – no scouring needed.