Tasty Tucker: Summer Sizzlers

THAI BBQ PRAWNS

Cook time: 1 hour

Serves: 2-3

Image Credits: Getty Images/Julia Mikhaylova, Getty Images/luchezar, Getty Images/Beboyphoto.com

Ingredients:

• 8-10 King prawns with shells on
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp fish sauce
• 1 lime (juiced)
• 2 tsp brown sugar
• Coriander, for garnish

Wash prawns and leave the shells on.

Mix all ingredients together in a bowl. Add prawns and marinate for half an hour (or longer if you have time), flipping them over in the sauce once or twice.

Spray or brush a very hot BBQ with olive oil. Flash cook the prawns for less than a minute on each side.

Let the prawns rest on a plate, garnish with coriander and serve with cauliflower steaks (see next recipe) or some Kewpie mayonnaise as a dipping sauce.

MOROCCAN CAULIFLOWER STEAKS

Cook time: 30 minutes

Serves: 2-3

Ingredients:

• 1 head cauliflower
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp dried chilli flakes
• Salt and pepper

Dressing:

• ¾ cup plain Greek-style yoghurt
• 1/3 cup tahini
• 1 lemon, juiced
• 1 tsp sumac
• Salt and pepper
• 2 tbsp pine nuts (optional)

Pre-heat barbecue on medium-high heat.

Combine spices in a bowl. Drizzle oil over cauliflower and rub spices into the cauliflower.

Cut cauliflower into thick slices and place on the well-oiled barbecue to cook for 20 minutes or until tender to touch and slightly charred on each side.

Meanwhile, combine yoghurt, tahini, lemon juice, sumac, salt and pepper, to taste, in a bowl. Cover and refrigerate until required.

Take cauliflower off the barbecue and serve with or without the dressing.

BBQ PORK SPARE RIBS

Cook time: 90 minutes

Serves: 6

Ingredients:

• 2kg pork spare ribs
• 3 tbsp honey
• 2 tbsp chilli sauce
• ¼ cup hoisin
• ¼ cup lemon juice
• 2 garlic cloves, crushed
• Olive oil

Combine all ingredients and pour over pork spare ribs. Cover and refrigerate for one hour.

Pre-heat barbecue to medium-high heat and generously brush with olive oil.

Cook the pork ribs for 15 minutes, turning occasionally and basting with any remaining marinade until crisp and golden.