BBQ prawns with cocktail sauce

  • For the BBQ prawns
  • 450g large prawns, peeled and deveined
  • 1/4 tsp ground cloves
  • 1/4 tsp seasoned salt
  • 1/2 tsp dried thyme
  • 1 tsp ground mustard
  • 1 tsp celery salt
  • 1/2 tsp black pepper
  • 1/2 tsp Neelys barbecue dry rub seasoning, recipe follows
  • 1/2 lemon, juiced, plus lemon wedges, for garnish
  • 65ml Neely's BBQ sauce, recipe follows
  • Cocktail sauce, recipe follows
  • For the Neelys BBQ sauce
  • 150g paprika
  • 75g caster sugar
  • 3 3/4 tbsp onion powder
  • For the Neelys BBQ seasoning
  • 500ml tomato ketchup
  • 250ml water
  • 125ml apple cider vinegar
  • 5 tbsp light brown sugar
  • 5 tbsp caster sugar
  • 1/2 tbsp fresh ground black pepper
  • 1/2 tbsp onion powder
  • 1/2 tbsp ground mustard
  • 1 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • For the cocktail sauce
  • 250ml ketchup
  • 1 tsp Worcestershire sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp prepared horseradish
  • 1/2 lemon, juced
  • Dash hot sauce
For the BBQ prawns:
1) Rinse the prawns thoroughly in cold water and place in large bowl.

2) Mix the cloves, seasoned salt, thyme, mustard, celery salt, pepper, and Neelys barbecue seasoning in a small bowl. Sprinkle the prawns with the seasoning mixture and toss. Add lemon juice and the BBQ sauce and mix thoroughly. Cover and leave to marinate for 20 minutes.

3) Preheat the barbecue to a medium heat. Place the prawns on the grill, directly over the heat, and cook for 1 1/2 to 2 minutes per side, until fully cooked. Serve with cocktail sauce and garnish with lemon wedges.

For the Neelys BBQ seasoning:
1) Add all ingredients to a bowl and stir until combined.

2) Keep in an airtight container for up to 6 months.

For the Neelys BBQ sauce:
1) In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer.

2) Cook uncovered, stirring frequently, for 1 hour 15 minutes.

For the cocktail sauce:
1) Combine all ingredients in a bowl. Serve chilled.

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