Throw another shrimp on the barbie: spring recipe

article2There’s no better way to cook than on the barbie, This spring try our unique twist on an Aussie favourite.

Everything tastes good on the barbecue, which is fortunate, since it’s pretty much the only way Australians know how to cook anything. But it’s seafood that is perhaps best served barbecued, which is why we’ve put together a ripper of a barbecued seafood recipe, with a slight twist: Thai-style barbecued seafood!

200g salmon fillet
200g blue-eye fillet
1kg medium green prawns, peeled, deveined, tails intact
4 cleaned calamari hoods
steamed jasmine rice and barbecued lime halves, to serve

2 tablespoons sweet soy sauce
2 tablespoons brown sugar
2 garlic cloves, crushed
3cm piece ginger, cut into matchsticks
1 lemongrass (white part only), finely chopped
2 tablespoons lime juice
2 tablespoons sweet chili sauce
4 kiffir lime leaves, vein removed, thinly sliced
2 tablespoons fish sauce


  1. Combine sweet soy sauce, sugar, garlic, ginger, lemongrass, lime juice, kaffir lime leaves, sweet chili sauce and fish sauce in a jug.
  2. Cut fish into quarters and cut calamari in half. Score the inside flesh and cut into 3cm wide pieces.
  3. Place seafood in a large bowl, and pour marinade over. Toss to coat, then refrigerate for 4 hours.
  4. Drain seafood from marinade, and heat barbecue char grill over medium heat. Cook blue-eye for 3-4 minutes on each side until browned or cooked through. Cook salmon, prawns and calamari for 2-3 minutes on each side or until salmon is just cooked through, prawns have turned pink in colour and the calamari is cooked through.
    Serve with steamed jasmine rice and lime halves.

Serves 4