Sesame Barbecued Prawns — The BBQ Showstopper

Sesame-coated barbecued prawns — the showstopper canapé that elevates any BBQ. Lemon zest + shallot + cracked pepper marinade, prawns threaded onto skewers + pressed into toasted sesame seeds. Cook them on the hot plate, watch them disappear in 60 seconds.

The toasted sesame seed coating is what makes this dish — adds nutty crunch + visual appeal. Easy enough for a Saturday BBQ, special enough for a celebration.

Photo by Christian Dala on Unsplash

Serves: 4-6 as starter · Prep: 15 minutes (+ 30 min marinate) · Cook: 5 minutes · Equipment: 12 bamboo skewers (pre-soaked 30 min), shallow dish, frying pan, BBQ hot plate

Photo: blackieshoot / Unsplash

• 1kg large green prawns (raw, shell on initially)
• ¼ cup olive oil
• ¼ cup dry red OR white wine (sav blanc, pinot grigio)
• 4 shallots OR spring onions, finely chopped
• 1 tsp grated lemon zest
• ½ tsp cracked black peppercorns
• 12 bamboo skewers (pre-soaked in water 30 min)
• ½ cup sesame seeds (white, or mix white + black for visual)
• Pinch of salt

Optional add-ins: 1 tsp grated ginger; 1 clove minced garlic; pinch chilli flakes; 1 tbsp soy sauce; 1 tbsp honey for sweet variation.

To serve: lemon wedges, sweet chilli sauce, ginger-soy dipping sauce (3 tbsp soy + 1 tbsp grated ginger + 1 tbsp lime juice).

1. Soak the bamboo skewers in cold water at least 30 minutes (longer is better) — prevents burning on the BBQ.

2. Peel + devein the prawns. Leave the SHELL ON the tail end (looks great + a handle to hold by). Run a small knife along the back of each prawn to remove the dark vein.

3. Make the marinade. In a shallow dish, combine olive oil, wine, chopped shallots, lemon zest + cracked pepper. Mix well.

4. Thread the prawns. Skewer 4 prawns per skewer (about 12 skewers from 1kg). Push the skewer through the head end + out the tail end so each prawn lays flat (NOT curled).

5. Marinate. Place skewers in the marinade dish + spoon marinade over. Cover + refrigerate at least 30 minutes (1-2 hours is even better).

6. Toast the sesame seeds. Heat a dry frying pan over medium. Add sesame seeds. Stir constantly for 2-3 minutes until golden + fragrant. Don't burn — they go from gold to black fast.

7. Coat the prawns. Sprinkle the toasted sesame seeds liberally over the marinated prawns. Press them on firmly so they stick. Both sides.

8. Pre-heat BBQ hot plate to medium-high. Brush lightly with oil.

9. Cook the prawns. Lay skewers on the hot plate. Cook ~2 minutes per side — until prawns turn opaque + sesame seeds toast further. DON'T overcook — prawns go rubbery in seconds when overdone.

10. Serve immediately with lemon wedges + your dipping sauces.

• Buy quality prawns. Aussie wild-caught (banana prawns, tiger prawns, king prawns) beat imported every time. Look for firm shells + sweet smell. Avoid prawns smelling fishy or with broken/loose shells
• Frozen prawns: thaw slowly in the fridge overnight. Don't refreeze
• Larger prawns work best — smaller prawns (school size) cook too fast + don't impress visually
• The tail-on shell trick: looks more elegant + gives diners a built-in handle to hold the prawn
• Don't overcook — 2 minutes per side max for big prawns. Pink + opaque = done. Curled tightly + tough = overdone
• Sesame seed alternatives: nigella seeds (black, mild onion flavour), poppy seeds (subtle), or a mix of all three for restaurant presentation
• Asian variation: add 1 tbsp soy + 1 tbsp grated ginger + 1 tsp sesame oil to the marinade. Different but excellent
• Spicy variation: add 1 tsp chilli flakes + 1 tsp honey to the marinade
• Make ahead: marinate up to 4 hours; coat in sesame just before cooking
• Camp version: works perfectly on a portable BBQ. Toast sesame seeds in a frying pan first; then grill the skewers
• Vegetarian variation: works on tofu cubes or large mushrooms — same marinade + sesame coating; cook longer (4-5 min per side)

The starter that elevates a simple BBQ to a proper occasion. Sesame-coated prawns are visually stunning + impressively tasty for the small effort involved. Your guests will think you spent hours on them.

Fresh Aussie prawns are one of the great seafood experiences — keep the marinade simple so the prawns shine. The sesame coating is decoration + textural; the prawn is the hero.