Combine oil, vinegar, garlic, paprika, piri piri, salt and pepper in ceramic bowl, add prawns toss and coat. Refrigerate 30 min
Combine potatoes, oil, lemon rind, juice and rosemary, season and toss to combine. Transfer to large sheet of foil seal well
Preheat BBQ to med high. Slide foil parcel onto BBQ plate cover with lid cook 15 min. Turn and cook a further 15 min. Until potatoes are tender.
Add prawns to BBQ plate and cook for 2 min each side, tossing frequently, until golden and cooked through. Serve prawns with potatoes green salad and lemon wedges.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 197 (45%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 6g|
|Cholesterol 380mg||117 %|
|Sodium 953.8mg||33 %|
|Potassium 548.8mg||14 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 5.3g|
|Protein 51.5g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 436
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