Smoked Garlic-Chili Prawns
Juicy king prawns with garlic-chili marinade, quickly and aromatically prepared in a hot smoker.
Ingredients(for 0.5 kg)
Instructions
Prepare marinade
5 Min.Whisk together olive oil, pressed garlic, finely chopped chili, lemon juice, salt and paprika powder into a smooth marinade.
Marinating
45 Min.Score prawns along the back and remove the intestinal tract. Coat completely in the marinade and refrigerate for 45 minutes.
Prepare smoker
15 Min.Preheat smoker to 100-110°C. Add cherry and apple wood chips. Remove prawns from marinade and let them drain briefly.
Smoking
25-35 Min.Spread prawns on an oiled rack without overlapping. Smoke at 100-110°C until the shells are bright orange-pink, the prawns curl into a C-shape and the core temperature reaches 60-65°C.
Serving
5 Min.Remove smoked prawns immediately from the rack, sprinkle with freshly chopped parsley and serve with lemon wedges.
Pro Tip
Do not over-smoke the prawns – once they curl into a C-shape and the shell turns pink-orange, they are perfect. Overcooking makes them rubbery.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.