Barbecued Prawns by Nigel - MasterChef contestant

I can give a handy tip for a no mess way to BBQ prawns. I used to manage the restaurant at Huka prawn Park, the only prawn farm in New Zealand, so I got to eat a lot of fresh prawns.

What we would do at home is mix up some garlic and chilli (usually just sweet chilli sauce), oil and salt and pepper.

Then criss-cross two pieces of tin foil, about 50cm long, then place 1/2 kg (about 18-20 from memory) of whole raw prawns along the foil in a single layer, leaving enough around the edges to fold into a tight parcel

Pour the chilli garlic mixture over the top. Obviously you could use any flavourings you like. Then fold into a tight flat rectangular parcel. Place on the BBQ, fold side down first, for 3 to 4 mins. Turn and cook for a further 2 to 3 mins.

The reason for fold side down first, means now it is fold side up and you can check your prawns, if not quite cooked, seal the parcel again until done.

- A very important point is that you should be careful not to over cook as they will be chewy.

- The reason for this method of cooking is that around 80% of the prawn flavour is in the shell, if heat is applied directly as in this method, that flavour is released into the meat, without making a mess over your BBQ.
You can now open your parcel and tip your prawns onto a platter, then pour the juices from the foil over the top.