With the warm summer weather almost now a distant memory and with winter setting in, we were keen to liven up our BBQ fare to offset the dreary weather.

These Haitian style creole prawns are full of summery flavour. Hot and sour, we think they are absolutely delicious.

Here is the recipe, a dish that's very easy to cook; so if you like prawns and you like spicy food, give it a go.

MAIN INGREDIENTS - quantities to taste.

  • Butter, Salted.
  • 1KG raw king prawns.
  • Garlic, finely chopped
  • Bottle of Ale
  • Lemon Juice, fresh
  • L&P Worcester Sauce
  • Creole Seasoning
  • Hot Sauce
  • Parsley to garnish 

For ease, we used a Weber Gas BBQ - the Weber® Genesis® II Lx E-440.
It has plenty of space but most importantly GBS® cooking grates which allow us to use the Dutch Oven.

AT THE BBQ - Method

  • Set up your BBQ for direct cooking at a medium-high temperature of 200 degrees Celsius.
  • Remove the central section of the GBS cooking grates and replace with the Gourmet BBQ System Dutch Oven (8842)
  • Close the lid and heat up for 10-15 minutes.
  • Add a splash of rapeseed oil and a generous knob of butter.
  • Stir until foaming and then add your chopped garlic, fry lightly for a minute or so.
  • Pour in the ale, squeeze in the lemon juice, add the Worcester sauce.
  • Now the heart of the flavour, sprinkle in two or three heaped tablespoons of Creole seasoning.
  • Pour in a generous amount of your favourite brand of Hot Sauce (we used frank's).
  • Stir well to combine.
  • Bring to the boil and leave to reduce if necessary.
  • Add the prawns and stir to ensure an even coating.
  • Close the lid of the BBQ but leave the Dutch Oven lid off (this will help the sauce thicken and reduce a little).
  • Let the prawns cook for 2-3 minutes.
  • Once cooked, simply garnish with a a generous pinch of freshly chopped parsley.
  • Serve in dutch oven at the table and tuck in, with plenty of crusty french bread for dipping too...

This isn't the first time we've enjoyed this simple dish, check out our video from last summer: