Summary

Ingredients

• 12 m king prawns, headless
• 1 cup rum, brown
• 2 teaspoons honey
• 50 g butter, melt
• 1 piece (s) vanilla pod (s), the pulp
• 1 teaspoon cardamom, ground
• 1 teaspoon coriander, ground
• 1 teaspoon coriander greens, finely chopped
• 3 teaspoons garlic, finely chopped
• 1 piece (s) fresh ginger, the size a walnut, finely chopped
• 1 chilli pepper (s), finely chopped, alternatively a few drops Tabasco

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Instructions

1. Soak 3 cups of hickory wood chips, 1 cup of them in cold water for 30 minutes.
2. Peel the king prawns, leaving the rear end of the tail. Wash and devein the shrimp.
3. For the marinade, peel and finely chop the garlic and ginger. Finely chop the coriander greens as well.
4. Let the butter melt in a small pan.
5. Mix the rum, honey and vanilla in a bowl with the other ingredients until the honey is dissolved.
6. Place the prawns in a sealable bowl and pour the marinade over them. Place in the refrigerator for 30-60 minutes.
7. Remove the prawns from the marinade and let them come to room temperature in a bowl.
8. In the meantime, heat up the grill to 110 ° C. Cook the prawns over low heat, either indirectly on a kettle grill or in an aluminum dish, for about 10-15 minutes, depending on the thickness.
9. Place the prawns on the grid and grill them briefly on both sides directly over the charcoal.
10. Who owns a smoker:
11. Place two pieces of aluminum foil crosswise on top of each other. Squeeze out the soaked wood shavings and mix them with the dry shavings and place them in the middle of the aluminum foil. Close the foil tightly and use a fork to pierce the top and bottom holes in the package so that the smoke can escape. Place the package over the gas burner or the glowing coals. When smoke develops, place the prawns on the grid, close the lid and grill indirectly for 10-15 minutes. They should be pink and lightly caramelized.