You are here

Perfect Pairings - BBQ and Ginger Prawns

Perfect Pairings - BBQ and Ginger Prawns

When you think of an Aussie barbeque, you think of barbequed prawns. They let you get stuck in and messy and that’s when foods is at its finest. This winter, pair up your barbequed ginger prawns with a chilled Fat-Yak and take your tastebuds for a ride. 


Raw King Prawns (as many as required) 

1/2 cup olive oil
2 tsp of sesame oil
3 tbsp lemon juice
1 chopped onion
2 peeled cloves of garlic smashed
1.5 tbsp chopped ginger root
2 tbsp of fresh ground corriander
1 tsp of paprika
1/2 tsp of salt
1/2 tsp of ground black pepper.


  • Mix marinade ingredients together using a blender. 
  • Place mix into a tray with the prawns, stirring to coat. Save a small portion of the mixture for basting.
  • Cover the tray and place in the fridge for around 2 hours. 
  • Once cooled, place the prawns onto the skewers. Make sure to leave holding space. 
  • Preheat the barbeque to a medium level, then lightly oil the grill hotplate. 
  • Cook the prawns for around 2-3 minutes on each side and baste with the mixture put aside while cooking. 

Once cooked, plate and serve with a chilled bottle of Fat-Yak and enjoy!