King Prawns and Spring Vegetables


Preparation info

  • Difficulty


  • Serves


Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With friends who didn’t want to come – ‘it’s spring, we’re watching what we eat’. I have just what you need.


  • 18 beautiful king prawns (jumbo shrimp)
  • 150 g ( oz) snow peas (mangetouts)
  • 150 g ( oz) green beans
  • 12 spears of green asparagus
  • 6 baby carrots
  • 150 g ( oz) podded broad beans
  • 15 g (½ oz/1 tablespoon) butter
  • salt and pepper


  • 2 garlic cloves
  • juice of one lemon
  • 3 tablespoons soy sauce
  • 1 tablespoon pastis (aniseed flavoured liqueur)


Peel and devein the prawns.

For the marinade, peel and crush the garlic, mix with the lemon juice, soy sauce and pastis. Drizzle the prawns with this marinade. Reserve a little for deglazing.

Poach all the vegetables in boiling water and refresh them immediately. Melt the butter on the hotplate, add all of the vegetables, cook them 5 minutes and deglaze with the reserved prawn marinade.

Barbecue the prawns 2 minutes each side. Serve immediately with the vegetables.

Drink with: sparkling mineral water, to annoy the people who initially didn’t want to come