Smoked Prawns


  • 16 large prawns
  • 6 cloves of garlic
  • 4 shallots
  • 60 ml (1/4 c) fresh oregano leaves
  • 30 ml (2 tbsp) fresh thyme leaves
  • 125 g (1/2 lb) unsalted butter
  • 15 ml (1 tbsp) Worcestershire sauce
  • 2 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) ground black pepper
  • 1 ml (1/4 tsp) ground white pepper
  • 4ml (1 tsp) cayenne pepper
  • 2 lemons quartered


The recipe can be made ahead a couple of hours to this point and refrigerated until cooking.

  1. Using a small pair of sharp scissors cut along the top of the prawns
  2. Using a small, sharp knife cut into the vein along the top of the prawn and rinse it away.
  3. Put the garlic, shallots, oregano, thyme, butter, Worcestershire sauce, salt and peppers together in a food processor and blend into a paste.
  4. In each of the prawns, place some of the paste between the shell and the prawn.

Smoking Method

  1. Preheat the Bradley Smoker to around 100°C (220°F).
  2. Using Alder flavor bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until done.

To Serve

  1. Serve accompanied with lemon wedges.