Outdoor Cooking & Charcoal Oven Recipes / Roast

Black garlic roasted jumbo prawns with pickled lemon and coriander

Cooked in the Charlie Charcoal Oven

Black Garlic Roasted Jumbo Prawns with Pickled Lemon and Coriander

Black garlic brings rich sweetness to Bart Van Der Lee's butterflied jumbo prawns; pickled lemon brings the sharp edge. A quick grill in Charlie and a finish of coriander complete them. Big prawns, bold flavours and a short final cook.

Bart Van Der LeeChef
Roast
Prep10 minutes
Cook4 minutes
Serves2 to 4
DifficultyMedium
Oven temperature180°C (355°F)
RackCharlie Oven Cooking Rack
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-gg/blogs/charcoal-recipes/black-garlic-roasted-jumbo-prawns-with-pickled-lemon-and-coriander-by-chef-bart-van-der-lee

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£4,958.33Choose your oven
  • Charlie Oven Cooking Rack£233.33
  • Charlie Oven Tongs 55cm£33.33
Charlie Oven Cooking Rack and Charlie Oven Tongs 55cm £266.66 together

Method

Setting up Charlie
  1. Load half a football of lumpwood charcoal into the Charlie Oven firebox and light it using natural firelighters or an air lighter.
  2. Allow the oven to reach 180°C (355°F) with the door closed, high heat is needed for a quick sear on the prawns.
  3. Place the Charlie Oven Cooking Rack in position, ready for grilling.
  1. Butterfly the prawns by cutting along the back and opening them out flat. Remove the vein and season with a pinch of salt.
  2. Cut the pickled lemon into quarters, then finely chop the rind, discarding the flesh.
  3. Finely chop the black garlic cloves.
  4. In a small bowl, mix together the extra virgin olive oil, chopped black garlic, and chopped pickled lemon rind.
  5. Brush the prawns well with the black garlic and pickled lemon oil mixture.
  6. Place the prawns shell-side down on the cooking rack in the Charlie Oven at 180°C (355°F). Grill for 1 to 2 minutes per side until just cooked through.
  7. Remove the prawns from the oven, brush once more with the remaining oil mixture, and serve immediately topped with fresh coriander leaves.

Tips

  • Do not overcook the prawns: they only need 1 to 2 minutes per side at high heat. They are done when they turn pink and opaque.
  • Use the best quality extra virgin olive oil you can find, as it forms the base of the dressing.
  • Black garlic has a sweet, mellow flavour. If unavailable, roasted garlic with a touch of balsamic vinegar makes a reasonable substitute.
  • Serve immediately for the best texture, as prawns toughen as they cool.

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The cook

Bart Van Der Lee

Chef

Bart van der Lee is a Dutch chef who reached the final of MasterChef: The Professionals in 2020. He trained in the Netherlands, has worked in Michelin-starred restaurants and now works as a private chef based in Greater London. He hosted Charlie Oven’s Fish and Seafood Masterclass.

More recipes by Bart Van Der Lee

Frequently asked questions

  • How long do jumbo prawns take in Charlie?

    Only 1 to 2 minutes per side on the cooking rack at 180°C (355°F). They are done when they turn pink and opaque; take them off straight away, as overcooked prawns turn tough.

  • What can I use instead of black garlic?

    Roasted garlic with a touch of balsamic vinegar is a reasonable substitute. Black garlic has a sweet, mellow flavour, and that combination gets you close in the pickled lemon and olive oil dressing.

  • Can I grill the prawns ahead and serve them later?

    No, serve them straight away. Prawns toughen as they cool, so have the coriander ready and brush them with the last of the oil the moment they come out of Charlie.

  • Which part of the pickled lemon do I use?

    Just the rind. Cut the pickled lemon into quarters, discard the flesh, and finely chop the rind before mixing it with the extra virgin olive oil and chopped black garlic.