“Grilling over charcoal is the favoured way to cook most fish and seafood in Ghana – especially along the Accra coastline where there is an abundance of fresh seafood, and up into the region alongside Lake Volta. This recipe is inspired by my experience in Jamestown, Accra, where I watched the local fishermen hauling in their catches. ”
Wash the prawns and remove the heads but leave the shells on for a more dramatic presentation. Butterfly the prawns so that you create a greater surface area for your seasoning: using a sharp knife, score down the belly and open out. This will also enable you to devein the prawns. Rinse thoroughly and pat dry. You can ask your fishmonger to prepare the prawns for you, if you prefer.
Put 2 tablespoons of the coconut oil in a bowl with all the remaining ingredients and mix well. Add the prepared prawns and gently turn to coat them all over with the marinade. If you have time, cover the bowl with cling film and leave in the fridge for 30 minutes to soak up the marinade while you light your charcoal barbecue and the coals have burnt down until covered in a grey ash (see tips, below). Alternatively, preheat a gas barbecue to medium-high.
Once the barbecue is ready for cooking, thread the prawns onto skewers (see tip, below).
Brush the barbecue grill well with some of the reserved coconut oil and also drizzle the oil over the skewers, coating each side. Add the skewers to the grill and cook for 3 to 4 minutes on each side.
– Remember to preheat a charcoal barbecue about 30 minutes before you want to start cooking.
– If you are using bamboo skewers, put them in water to soak for 1 hour to prevent them burning on the barbecue.