Paul Taylor is serving up the perfect catch

There’s nothing quite like a prawn on the barbie this time of year with fresh seafood in abundance and mangoes ripe for the picking. Nine Local News Sunshine Coast Presenter Paul Taylor steps us through his secret BBQ recipe for you to enjoy all summer long. 

• BBQ Prawn Skewers
• Ingredients 
• Soy sauce, 
• Crushed garlic, 
• Ginger
• Lemongrass
• Chilli 
• Fish sauce 
• Lemon wedges
• Mooloolaba prawns 

Now this isn’t the kind of recipe that includes specific measurements and techniques but is more of a guide to help you create some exciting BBQ meals over the amazing Queensland summer. Take this as a recipe or use the elements individually– the world’s your oyster!

Marinating any meat is a great way to add flavour. A personal favourite is marinating prawns (shell on or off) or you could use chicken in soy sauce, crushed garlic, ginger and lemongrass, finely cut chilli (up to you on what chilli you use and if you keep the seeds in) and a splash of fish sauce. Be as liberal or sparing as you like with the marinade – it’s all up to how much you like the flavours.

I tend to leave this to marinate overnight if I have time but just before you chuck them on the barbie works too. Throw your prawns on skewers to keep the slippery suckers together – it’s easier to flip them when they’re all in one place too.

If you’re really getting fancy, grill up wedges of lime either on the skewers or straight on the BBQ. Grilling citrus creates an amazing sweetness, plus, when the juice drips down and creates steam, the meat is infused with more citrus flavours. 

The prawns only need a few minutes maximum either side for a perfect, tender and juicy result. Ready to eat straight off the BBQ with the squeezed grilled lime over the top.

• Mango Salad
• Ingredients 
• Bowen mango 
• Lettuce- Cos or iceberg 
• Cherry tomatoes 
• Cucumber 
• Avocado 
• Capsicum
• Radish 
• Red onion 

You truly can’t go past a QLD Bowen mango, especially in my family where there seems to be an unspoken rule to eat as many as you possibly can over summer (“Buy ‘em by the box load”, I say). Mango salad is a quick and easy addition to any meal, especially at family BBQs where healthy options may be on the low side.

My mango salad recipe is easy – grab just about any veg you have from the fridge, cut it up to your liking and chuck (or place neatly depending on the type of person you are) onto a serving plate. My go-to’s are cos or iceberg lettuce, cherry tomatoes, cucumber, avocado, capsicum, slices of radish and red onion.

My secret ingredient – mango – can be added fresh, or if you’re looking for something to wow your guests, pop slices on the BBQ to char for a few minutes. You should still be able to taste sweet, juicy fruit but like the lime, the mango develops an even sweeter and smokier flavour.

Eat the salad and prawns together for the ultimate Coast style BBQ addition that everyone from your fussy niece to your old-fashioned great uncle will love.