How to make barbecued chilli prawns with pineapple salsa

Barbecue food doesn't have to be complicated - just simple and substantial, like Julia Platt Leonard's chilli prawns, homemade barbecue sauce and pineapple salsa

Make ahead and you'll have time to check the forecast (Photography by Julia Platt Leonard)

Placing a bet at the races is more of a sure thing than betting on the weather for a barbecue. And betting it is, because no matter what the forecast says, the weather can go from glorious to grizzly before you’ve lit the grill.

But when you get it right – the sun is shining and the food is cooked but not burnt to cinders – there’s nothing better.

So at this time of the year we optimistically start debating wood chips vs briquettes and dismissing gas grill owners as dilettantes. We consult weather websites and cookbooks and wonder if it rains how many people we can actually fit inside.

But most of all it’s about the food, preferably simple to make and substantial to feed a crowd.

This homemade barbecue sauce is just the ticket. It’s paired with prawns but you could use it on chicken or brush it over a burger or ribs. It features two different types of dried whole chillies.

Chipotle chillies are easy to find at the supermarket while cascabel (it gets its name from the rattling sound the seeds make) is a bit harder, but you can buy them online or substitute with an ancho chilli instead.

The pineapple salsa is a nice accompaniment and can be made ahead of time which is a plus, since it gives you more time to check your phone for the forecast.

(Julia Platt Leonard)

Barbecued chilli prawns with pineapple salsa

Serves 4

20 king prawns if serving as starter (5 per person)
40 king prawns if serving as a main (10 per person)

For the barbecue sauce

½ red onion, diced
1 clove garlic, minced
1 tbsp vegetable oil
1 dried cascabel chilli
1 dried chipotle chilli
Juice of 1 lime
1-2 tbsp cider vinegar
230ml ketchup
Brown sugar (optional)

For the pineapple salsa

½ pineapple, peeled and chopped, around 400g
2 tbsp red onion, chopped
½-1 long red chilli, seeds removed and chopped
1-1½ limes, juiced
1 tbsp mint, chopped
Salt

If using wooden skewers, place in a bowl and cover with water so they don’t burn on the barbecue.

To make the barbecue sauce, toast the chillies in a dry pan for a few minutes. Then place them in a bowl and cover with just below boiling water. Allow to sit for 15 minutes or so until they are rehydrated and soft. While they’re rehydrating, heat up the vegetable oil in a small saucepan. Add the onion, cover and cook over medium-low heat until soft but not brown. Add the garlic and cook for another minute.

Take the chillies out of the water, deseed them and remove the stem. Place the chillies in the saucepan with the onion and garlic, add the ketchup, lime juice and one tablespoon of the cider vinegar. Cook over medium heat for 10-15 minutes. Taste and add more vinegar if it needs more sharpness. You can add a pinch of brown sugar as well if the ketchup isn’t very sweet.

Remove from the heat and either take the chillies out and discard or if you like more heat, puree the whole mixture.

While the barbecue sauce is cooking, make the salsa by combing all the ingredients except for the mint. The salsa can be made several hours in advance adding the mint just before serving.

Skewer the prawns, brush them with a bit of vegetable oil and place them on a hot grill. Place some of the barbecue sauce in a separate bowl. Turn the prawns and brush with the barbecue sauce. Turn again and brush the other side. Serve the cooked prawns with the rest of the barbecue sauce along with the pineapple salsa.

@juliapleonard