If you are looking for a hand with the barbecue this weekend, then look no further than Jim Moore, who has twice been on the team crowned Irish BBQ champions. To Jim, who lives in County Antrim, such competitions are a ”testament to the power of community, and a friendly rivalry across the barricades here in Northern Ireland via the world of barbecue – drawing us together from north, west and east Belfast”.
Jim, who has 269k followers on Instagram and 1.2m on TikTok, goes by the name @onlyslaggin on social media – “slagging” in his homeland meaning affectionate teasing. He says it sums up what barbecue means to him: “Plenty of banter, hearty laughter and wonderful memories made over delicious meals.”
He has just published his debut cookbook, How to BBQ Everything – already a summer bestseller. Here he shares a summer dish which takes him right back to the sun-soaked sands of Australia’s Gold Coast, where prawns are almost a way of life and cooking over fire is second nature. “We found ourselves in a lovely beachside restaurant that was serving grilled skewers of prawns scented with lime, lemongrass and coconut – the aroma alone was unforgettable.” Start firing up those coals.
Words by Jane Ferguson
Photography: Liz and Max Haarala Hamilton
Jim’s coconut and lime shrimp skewers
Marinated in coconut milk, lemongrass and chilli, then grilled to perfection on a barbecue plancha, soapstone or skillet, these are vibrant, bold and unmistakably coastal. Finished with a small pinch of flaky sea salt, they are perfect with a chilled sauvignon blanc, and even better with the sound of ocean waves crashing nearby.
Prep time is 15 mins, plus 30 mins to 2 hrs marinating. You will need metal or bamboo skewers (bamboo soaked in water for 30 mins).
Serves 4-6
Ingredients
900g raw prawns, heads removed and tails on
400ml tin of unsweetened coconut milk
1 tbsp finely chopped lemongrass
1 tsp dried chilli flakes or finely sliced red chilli
3 tbsp fish sauce
35g desiccated coconut or coconut flakes
1 tbsp yellow curry powder or Thai-style red curry paste
1 tbsp ground turmeric
1 tbsp minced fresh ginger
Fresh lime wedges, for squeezing
Method
Rinse the prawns under cold running water and pat dry with kitchen paper.
In a bowl whisk together the coconut milk, curry powder or paste, turmeric, ginger, lemongrass, chilli and fish sauce. Stir in the coconut. Add the prawns to the marinade and toss to coat. Cover and refrigerate for at least 30 mins, or up to 2 hrs.
Thread the prawns onto the soaked skewers and brush lightly with the reserved marinade.
Place the skewers directly on the grill on a high heat (230C-290C) and cook for about 2 mins per side, until the prawns are pink, firm and opaque.
Serve on a bed of grilled pineapple and rice, with the lime wedges on the side.
Variations
Street food-style: Serve with a spicy sweet-chilli dipping sauce or a fresh mango salsa.
Tropical Aussie vibes: Add chunks of grilled pineapple or green mango to the skewers.
Surf club twist: Serve over avocado-lime slaw, or wrap in a warm flatbread with a slather of coconut yoghurt.
How to BBQ Everything is published by Ebury Press (RRP £25; buy it at a discount at the Nerve Bookshop)