Cedar-wrapped sriracha prawns
The perfect side dish for outdoor summer entertaining.
- 15 jumbo prawns (shell on, thawed)
- 5 Woodsmoke Gourmet cedar wraps
- 2 tablespoons olive oil
- 6 tablespoons sriracha sauce
- 2 cloves minced garlic
- 1 bunch fresh Thai basil
- 1 lime
Soak the cedar wraps in water for 5–10 minutes.
Mix olive oil with sriracha sauce until it has an even consistency, add garlic.
Toss prawns in the garlic, sriracha and oil sauce.
Add three prawns and some Thai basil to each cedar wrap. Rolling with the grain of the cedar wrap, wrap the prawns and tie with butcher’s twine. (It’s important to leave the shells on the prawns when you grill them – they keep the prawns from drying and seal in the flavour of the sriracha sauce.)
Preheat the barbecue to 200ºC. Add cedar wraps to the barbecue grill grate. Cook for 7–10 minutes, or until they are pink and cooked through.
Serve the cedar-wrapped prawns with a squeeze of lime and enjoy.