Whisky-flambéed king prawns on the kamado

Intense, glossy and full of character, the flambéed king prawns with whisky offer a spectacular experience on the Forest Grill. Between the intense heat, smoky aromas and freshness of lime, this quick recipe transforms a simple platter of prawns into a refined dish, ideal for impressing without complexity.

Ingredients:

This recipe relies on a short, precise cooking time, enhanced by a quick marinade that brings out all the delicacy of flambéed prawns.

• Raw prawns, whole or peeled
• Olive oil
• Lime juice
• Fresh chopped garlic
• Chilli (fresh or powdered, to taste)
• Whisky
• Salt and freshly ground pepper

Preparation

Step 1: Prepare the marinade
In a bowl, mix the olive oil, lime juice, garlic, chilli and a splash of whisky. Season lightly with salt and pepper to balance the flavours.

Step 2: Marinate the prawns
Add the prawns to the marinade and gently mix to coat them well. Leave to rest for 30 minutes in the fridge, just long enough for them to absorb the flavours without altering their texture.

Cooking

The secret to perfectly cooked prawns on the kamado lies in intense, expertly controlled heat. Thanks to its rapid rise in temperature and remarkable stability, the kamado enables direct cooking on a thoroughly hot grill, ideal for searing prawns without drying them out. 

• Temperature: 230°C
• Setup: direct cooking, grill well heated
• Cooking time: 2 to 3 minutes per side

Step 1: Sear the prawns
Place the king prawns on the hot grill and let them cook for a few minutes until they begin to colour.

Step 2: Baste during cooking
Using a brush, lightly baste them with the marinade to enhance the flavours and create a subtle caramelised effect.

Step 3: Check the cooking
The king prawns are ready as soon as they become pink, glossy and juicy. Serve immediately to enjoy their full aromatic intensity.

Serving and accompaniments

Serve immediately to enjoy the full aromatic power.

• Lime wedges
• Fragrant rice or grilled vegetables
• Grilled bread to savour the juices

An ideal recipe to share around the kamado, served straight from the grill.

Alcohol-free alternative

For an alcohol-free version, replace the whisky with a blend of lime juice and zest, accompanied by a drizzle of olive oil. The marinade retains all its freshness and aromatic intensity, while offering equally delicious flambéed king prawns, lightly caramelised and perfectly balanced.

Why flambéed king prawns with whisky on the kamado?

Thanks to the swift and intense cooking, the kamado elevates the king prawns without drying them out. The whisky imparts a subtle aromatic depth, while the lime brings a refreshing balance to the whole.

• Juicy and tender king prawns
• A smoky and delicately woody aroma
• Quick, spectacular and elegant recipe

A refined alternative to classic cooking methods, perfect for an aperitif or a summer dish.

Conclusion

The flambéed king prawns with whisky on the kamado are proof that a simple recipe can become spectacular. Few ingredients, precise cooking and maximum flavour: the very essence of a well-mastered barbecue. Serve hot, to be shared without delay!