Smoking Prawns?
- Thread starter Pangaea
- Start date
I didn't think a prawn was that fatty, if you heat it up, it doesn't really get greasy.
I didn't think a prawn was that fatty, if you heat it up, it doesn't really get greasy.
Striper Sniper
Well-Known Member
If you go to the Bradley Smoker site, I believe they have a recipe for smoking prawns. SS
Striper Sniper
Well-Known Member
If you go to the Bradley Smoker site, I believe they have a recipe for smoking prawns. SS
Wonder if theres a nice butter-based brine, with garlic flavored smoke chips? mmmm, my heart is jamming up just thinking about it.
Wonder if theres a nice butter-based brine, with garlic flavored smoke chips? mmmm, my heart is jamming up just thinking about it.
S
smp
Guest
This is a great way to do pickled spots.
I'll let you folks convert the amounts to metric.
Pickled Spot Prawns
For 1 # of boiled and peeled spot prawns:</u>
1 Med. White Onion-french cut
3-4 Bay Leaves-broken into pieces
Layer the above ingredients with pre-boiled and peeled Prawns,then cover with marinade below:
1/4 Cup Salad Oil
1/3 Cup Ketchup
1/3 Cup White Vinegar
2 Tablespoons Worchestershire Sauce
2 teaspoons Sugar
1 teaspon Salt
1/2 teaspoon Dry Mustard
Dash of Tabasco
Dash of Seasoned Salt
Big Batch Recipe</u>
8# boiled and peeled Spot Prawns
3-4 White Onions-French cut
2 dozen Bay Leaves-broken into pieces
Layer the above ingredients with pre-boiled and peeled Prawns,then cover with marinade below:
2 Cups Salad Oil
2& 2/3 Cups Ketchup
2&2/3 Cups White Vinegar
4t Dry Mustard
1/2 Cups Worcestershire Sauce
1 Tablespoon Salt
3 T Sugar
Dashes of Tabasco and Seasoned Salt as desired
Whisk all ingredients until well mixed and pour over layers of prawns and onions.
I'll let you folks convert the amounts to metric.
Pickled Spot Prawns
For 1 # of boiled and peeled spot prawns:</u>
1 Med. White Onion-french cut
3-4 Bay Leaves-broken into pieces
Layer the above ingredients with pre-boiled and peeled Prawns,then cover with marinade below:
1/4 Cup Salad Oil
1/3 Cup Ketchup
1/3 Cup White Vinegar
2 Tablespoons Worchestershire Sauce
2 teaspoons Sugar
1 teaspon Salt
1/2 teaspoon Dry Mustard
Dash of Tabasco
Dash of Seasoned Salt
Big Batch Recipe</u>
8# boiled and peeled Spot Prawns
3-4 White Onions-French cut
2 dozen Bay Leaves-broken into pieces
Layer the above ingredients with pre-boiled and peeled Prawns,then cover with marinade below:
2 Cups Salad Oil
2& 2/3 Cups Ketchup
2&2/3 Cups White Vinegar
4t Dry Mustard
1/2 Cups Worcestershire Sauce
1 Tablespoon Salt
3 T Sugar
Dashes of Tabasco and Seasoned Salt as desired
Whisk all ingredients until well mixed and pour over layers of prawns and onions.
S
SIR
Guest
Okay - the pickling thing is just so different I'm going to have to give it a go this afternoon.
Any history on how long it needs to "marinate" before the flavours get picked up? Have you had any around for longer periods of time to know what the shelf life is like - eg do the prawns go mushy in the juice?
Any history on how long it needs to "marinate" before the flavours get picked up? Have you had any around for longer periods of time to know what the shelf life is like - eg do the prawns go mushy in the juice?
K
Kramer
Guest
Cold smoked would be good too. A light brine and then a couple hours in the smoker on low temp (~120) and they should be great. I'll give it a try and report back.[
]
]Cedarstrip
Member
I just tried the recipe on the Bradley site the other day. Very labour intensive, but OH-My-Gaaaawd!
Yumm!
Yumm!
S
smp
Guest
SIR,
Klob has it precisely.
Figure a week in the marinade,refrigerated, for the flavours to develop.
Though they usually don't last as long, I have kept them for several months, again refrigerated. The prawns do not turn mushy in this recipe.
S
SIR
Guest
The test batch is marinating away in the fridge!!! Independent recipe confirmation to follow in one week - trick is to try and leave them alone for that long.....
Couldn't be any easy to make, 15 minutes start to finish including the prawn peeling time. Liked the fact that all the ingredients were standard stuff that we already had in.
Couldn't be any easy to make, 15 minutes start to finish including the prawn peeling time. Liked the fact that all the ingredients were standard stuff that we already had in.
S
smp
Guest
What's the report,SIR?
S
SIR
Guest
Survey says "Very Good", easy to make, nice flavour, go really nice with crackers but not unique enough for us to be adding them to the line up at the Resort. Not in the "WOW" category but WELL worth making.
