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Luxury Ginger Scampi

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750 g (1 lb) raw Dublin Bay prawn tails (see Note)
Marjoram sprigs and lemon slices, to garnish


155 ml (5 fl oz/ ⅔ cup) salad oil
finely grated peel and juice of 1 small lemon
6 tablespoons soy sauce
1 clove garlic, crushed
1 teaspoon finely grated fresh ginger root
teaspoon dried marjoram


Serves: 6


Mix together the marinade ingredients. Wash prawns but leave shells intact if using unpeeled prawn tails. Mix with marinade and leave in a cool place for 2 hours. Baste occasionally.

Thread crosswise onto skewers and barbecue over hot coals for 7-10 minutes, turning frequently until prawn flesh is opaque. Remove from skewers and serve at once, garnished with marjoram sprigs and lemon slices.

Note:- Frozen, peeled raw prawn tails may be easier to obtain. These should be thawed before barbecuing.

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