Split barbecued prawns
Preparation time:
Recipe highlights Serves: 4
- Good source of calcium
- Best served immediately
- Dairy free
- Egg free
- Nut free
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Ingredients
- 12 large whole green king prawns
50 ml olive oil
2 garlic cloves
1 banana chilli
1 teaspoon finely grated lemon rind
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
Cooking method
-
1. Split prawns along their backs, open up to flatten and remove the waste track. Warm olive oil over low heat. Add garlic and chilli and cook without colouring for 1 minute.
2. Remove from the heat and add lemon rind, parsley and chervil. With the prawns laying on their shell and the tail meat exposed, brush the spice/herb/oil mixture on each tail.
3. The prawns will cook very quickly, so cook flesh side down for 30 seconds and shell side down for 1 minute.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 315.39g | 100.00g |
| Energy (kJ) | >1543.29kJ | >489.34kJ |
| Protein (g) | 61.63g | 19.54g |
| Total fat (g) | 13.22g | 4.19g |
| - Saturated fat (g) | 2.21g | 0.70g |
| - Polyunsaturated fat (g) | 1.66g | 0.53g |
| - Monounsaturated fat (g) | 8.55g | 2.71g |
| Cholesterol (mg) | 447.00mg | 141.73mg |
| Carbohydrate-available (g) | 0.16g | 0.05g |
| CarbohydrateSE (g) | >0.16g | >0.05g |
| - Sugars (g) | >0.03g | >0.01g |
| Water (g) | 232.24g | 73.64g |
| Dietary fibre (g) | 0.45g | 0.14g |
| Thiamin (mg) | 0.00mg | 0.00mg |
| Riboflavin (mg) | 0.19mg | 0.06mg |
| Niacin (mg) | 8.43mg | 2.67mg |
| Niacin equivalents (mg) | 16.25mg | 5.15mg |
| Vitamin C (mg) | 2.97mg | 0.94mg |
| Vitamin E (mg) | >6.90mg | >2.19mg |
| Vitamin B12 (ug) | >2.70ug | >0.86ug |
| Total folate (ug) | >1.49ug | >0.47ug |
| Total vitamin A equivalents (ug) | 13.65ug | 4.33ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 78.74ug | 24.97ug |
| Sodium (mg) | 1050.80mg | 333.18mg |
| Potassium (mg) | 866.36mg | 274.70mg |
| Magnesium (mg) | 153.98mg | 48.82mg |
| Calcium (mg) | 382.65mg | 121.33mg |
| Phosphorus (mg) | >3.40mg | >1.08mg |
| Iron (mg) | 2.25mg | 0.71mg |
| Zinc (mg) | 4.53mg | 1.44mg |
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Recipe publication date on: 12/10/2007
Last reviewed on: 13/11/2012
