Prawns work particularly well on a GrillRing BBQ. The high direct heat cooks them quickly, while their natural juices and a small amount of fat caramelise directly on the steel. This gives the prawns a firm bite and subtle smoky flavour without drying them out.
When cooking over a wood fire, timing is more about working with different heat zones than following exact cooking times. That's why cooking on a GrillRing is different from using a traditional BBQ with a grill grate. Especially with shellfish, this makes a noticeable difference to both texture and flavour.
For anyone who regularly cooks outdoors, prawns are also a practical choice. They cook quickly, pair easily with vegetables or citrus and fit perfectly with the social style of cooking around a GrillRing BBQ.
Why prawns work so well on a GrillRing BBQ
A GrillRing BBQ provides different temperature zones across its wide steel cooking surface. This is ideal for prawns. You can quickly sear them in the hotter zone and then move them to a slightly cooler area to finish cooking without making them tough.
Because prawns contain relatively little fat, they react quickly to changes in temperature. On a GrillRing, they develop colour fast without immediately drying out inside. Large Argentinian red prawns or black tiger prawns work particularly well.
The flat steel cooking surface is also practical. Smaller ingredients can't fall between the grill grates, and marinades stay in better contact with the prawns while cooking.
The right temperature for prawns
Using too much heat is a common mistake when cooking prawns over a wood fire. The steel should be hot, but not excessively so. If oil burns immediately or the marinade turns black within seconds, the temperature is too high.
A medium-hot zone usually works best. The prawns should start sizzling as soon as they touch the steel, while still giving you enough control over the cooking process.
When cooking for larger groups, it helps to work with several temperature zones:
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Hot zone for quickly searing the outside
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Slightly cooler zone for finishing the prawns
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Gentler area for keeping them warm
Should you marinate prawns?
A light marinade usually works better than a heavy sauce. Prawns don't absorb much marinade, while ingredients such as sugar or honey can burn quickly.
A simple combination of olive oil, garlic, lemon zest and a little coarsely ground pepper works particularly well with the flavour of a wood fire. Add salt just before or immediately after cooking. This helps the prawns retain a firmer texture.
For even more smoky, wood-fired flavour, you can place lemon directly on the GrillRing. The juices briefly caramelise on the hot steel and add extra aroma to the prawns.
How long should prawns cook on the GrillRing?
This mainly depends on their size and the temperature of the cooking surface. Large prawns usually need around 1 to 2 minutes per side.
The outside should be lightly seared while the inside remains juicy. Once prawns curl tightly into themselves, they're often slightly overcooked.
It's therefore better to work in small batches. Overcrowding the GrillRing lowers the temperature of the steel, causing the prawns to steam rather than sear.
Best served straight from the GrillRing
Prawns quickly lose their ideal texture if they're left sitting for too long. That's why serving them straight from the GrillRing works best. Cook small batches, place them on a wooden board or serving platter and continue cooking while your guests eat.
This fits perfectly with the way many people use a fire bowl BBQ or GrillRing. Outdoor cooking becomes less static, with warm, freshly cooked dishes continuously coming straight from the fire.
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