I wonder if there is a nationality on earth that doesn’t have a stereotype associated with it?
As an Irish ex-pat, I sometimes get wished a lovely morning; and while I always appreciate the sentiment, I’m not usually a fan of the delivery. Let me be clear here, Irish people don’t, nor have they ever used the phrase ‘top of the morning to you’.
When Australians say this to me, my response is always the same. I say ‘Ahh yeah, throw a shrimp on the barbie mate’.
That usually gets a reaction.
And I just love a reaction.
If the only thing you know about the Land Down Under comes from Crocodile Dundee or Men at Work songs, you need to throw out those misconceptions. I’ve never seen a deadly spider or snake; I’m still not entirely sure what a billabong actually is; I don’t carry around large knives; The Fella hardly ever drinks Fosters or rides kangaroos to work. It’s all a bit disappointing really. Although I still hold out hope of one day finding a koala bear living in my back garden.
Barbequed crustaceans are sadly lacking from my life, so in honour of Australia Day I decided to turn that around. God damn it, I threw some shrimps on the barbie and they were bloody bonzer mate!
Barbequed shrimp Aussie style
I actually used banana prawns instead of shrimp, but that doesn’t make for nearly as good a story. I paired them with my favourite seafood flavours: lemon and garlic, although I reckon these bad boys would be just as delicious on their own.
300 g prawns
1 ½ tbsp olive oil
¼ tsp chilli flakes
1 clove of garlic, crushed
juice of one lemon
Mix together the oil, chilli, garlic and lemon. Allow the prawns to marinade in this for at least an hour, but ideally longer.
Remove the prawns from the marinade and barbeque over a hot grill for 2-3 minutes per side, or until the flesh turns an opaque pink colour.
If you wish, you could heat through the remaining marinade until he garlic and chilli are just cooked (about 4 minutes) and use this as a dipping sauce to serve alongside your prawns.