| Recipe Type | Seafood – Prawns and/or Scallops |
|---|---|
| Cooking Method | BBQ/Grill with blowtorch finish |
| Difficulty | Easy and quick |
| Equipment Needed | Hot plate/grill/BBQ, gas gun/blowtorch, skewers |
| Featured In | Camps Australia Wide Community Cookbook (page 84) |
Thanks to Terry Conway for this recipe. He told us: “I am an enthusiastic cook, in and outdoors, we have a home-made Wok burner, pizza /bread oven, smoker etc. I make sourdough regularly, and I preserve our olives and make prosciutto etc.”
And another tip from Terry: “Weber BabyQ is the bees’ knees, but make sure you put a chain on it!”
Ingredients
Fresh green prawns or scallops (or both)
Japanese Kewpie mayonnaise
Olive/avocado/peanut oil
Skewers
Gas gun/blowtorch
Method
- Skewer 2 or 3 prawns on each skewer so they lay straight.
- Scallops should be on two skewers to facilitate turning.
- Lightly coat with a little oil, sprinkle with a little salt and freshly ground pepper.
- Grille on hot plate/grill/barbecue etc. until they just turn opaque.
- Remove from grill and place on a heat proof surface.
- Brush liberally with Kewpie mayo.
- Finish cooking with blow torch until hot and bubbly, eat immediately!
You’ll find Terry’s recipe on page 84 in the Camps Australia Wide Community Cookbook. But you’ll have to read the book to find out his best ever caravan parks in Australia and his ‘must see and do’ recommendations. All the recipes are tried and true, from fellow travellers. Check out our Cookbook! …
Frequently Asked Questions
What type of prawns work best for this recipe?
Fresh green prawns are recommended for this recipe. They should be skewered 2-3 per skewer so they lay straight for even cooking.
Can I use frozen seafood instead of fresh?
The recipe calls for fresh green prawns or scallops, but check the Camps App for current details on alternative options and cooking tips from fellow travellers.
Why do scallops need two skewers?
Scallops should be placed on two skewers to facilitate easier turning on the grill without them spinning around.
What is Japanese Kewpie mayonnaise and where can I find it?
Japanese Kewpie mayonnaise is a key ingredient in this recipe, brushed liberally on the seafood before the blowtorch finish. It’s available at most supermarkets in the Asian food section.
Do I need a special blowtorch for this recipe?
The recipe calls for a gas gun or blowtorch to finish the cooking until the mayo is hot and bubbly. A standard kitchen or camping blowtorch will work perfectly.
How do I know when the seafood is cooked properly?
Grill the seafood until it just turns opaque, then remove from the grill, brush with mayo, and finish with the blowtorch until hot and bubbly. Eat immediately for best results.
What oil should I use for coating the seafood?
The recipe suggests olive, avocado, or peanut oil for lightly coating the prawns or scallops before grilling.
Where can I find more camping recipes like this one?
This recipe is featured on page 84 of the Camps Australia Wide Community Cookbook, which contains tried and true recipes from fellow travellers, plus caravan park recommendations.
