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- 1 kg king prawns with shells
- 75 ml dry white wine
- 8 cloves garlic, finely chopped
- 4 tsp coarse salt
- 4 tsp freshly grated cinnamon (powder can be used, but flavour will be less intense)
- 4 tsp chilli flakes
- 4 tbsp olive oil
- 2 lemons
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking by lighting the charcoal and placing the cooking system with deflectors inside. Wait until the temperature reaches 200°C. Adjust the top and bottom air vents to maintain an even temperature.
Place the stainless steel cooking grates and set a pan on top. - Season the prawns with spices and garlic, then drizzle with oil. Squeeze the juice of one lemon over them, reserving the other lemon for drizzling once the prawns are cooked.
Arrange the prawns neatly in the pan. - Cook indirectly at 200°C for 12–15 minutes. Do not turn the prawns during cooking.
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