As Christmas is celebrated in the summer months in Australia, instead of rugging up in warm clothes and roasting chestnuts over an open fireplace like some of the most popular Christmas Carols allude to, Aussie↵families tend to have barbeques at Christmas time.
A lot of people now have a cold Christmas lunch or dinner, or a barbeque with seafood such as prawns, crayfish or whole baked fish as well as an array of the ‘traditional english’ food – roast turkey, ham, beef or lamb – usually served cold with salads.
Here is just one of our favourite recipes to serve on Christmas – although, it is so delicious that you’ll be adding to your regular menu all year around.
Salt and pepper prawn skewers
- 2 teaspoons black peppercorns
- 2 teaspoons Szechuan peppercorns
- 2 teaspoons sea salt
- 18 large green prawns, peeled, deveined, tails intact
- Lime wedges, to serve
- 18 bamboo skewers, soaked
- Place peppercorns in a small frying pan over medium heat. Cook for 1 minute, or until fragrant. Pour into a mortar and pestle with↵the salt, and grind to a fine powder. Pour onto a plate and set aside.
- Thread a prawn onto each skewer, tail end first, and roll in pepper mixture to coat. Preheat barbecue plate or char-grill pan to high.
- Cook the prawn skewers for 1-2 minutes each side, until prawns are pink and cooked through.
- Serve the prawn skewers with a squeeze of lime juice.
We used the following Circulon Products instead of the barbeque