Prawns with sweetcorn and special seafood seasoning dust

Prawns with sweetcorn and special seafood seasoning dust

Grilled prawns and sweetcorn are combined with an incredibly moreish spice blend and melted butter in this irresistible BBQ recipe from Helen Graves' LIVE FIRE.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Prepare a barbecue for direct cooking over medium heat
  2. Step 2

    Lightly toast the fennel seeds in a dry frying pan over a medium heat for a couple of minutes, until fragrant, moving them around so they don’t burn. Transfer to a spice grinder or pestle and mortar and grind or crush to a powder. Combine in a bowl with the paprika, onion and garlic powders, cayenne, salt, white pepper, thyme and oregano
  3. Step 3

    If using in-husk corn, snip off any long silky parts using kitchen scissors then place the cobs over direct medium heat for 15 minutes, or until the husks are black and the corn inside is soft and yellow (you can peel a little husk back to check). If you want to char the corn, now is the time to peel off the husks and do that, taking care not to leave it on the grill more than a few minutes longer
  4. Step 4

    If using pre-prepared corn cobs, rub them with a little neutral oil. Grill over direct heat medium heat, turning occasionally with tongs, for about 10 minutes until soft, golden and charred
  5. Step 5

    Rub the prawns with a little neutral oil and grill them over direct heat for 1–2 minutes on each side, until completely pink
  6. Step 6

    Combine the butter and 2 tablespoons of the seasoning dust in a saucepan and melt to combine. Arrange the grilled corn and prawns on a plate and pour over the spiced butter, then scatter over the green chilli and add lemon wedges, to serve