Red Pepper Prawns with Homemade Toum
This dish combines the sweet, charred notes of Australian King Prawns with the deep, earthy flavours of red pepper paste and the bold punch of homemade toum—a Lebanese garlic sauce that’s as satisfying to make as it is to eat.
Grilled Red Pepper Prawns with Homemade Toum - it’s simple but brimming with flavour, letting fresh Aussie ingredients do the heavy lifting. There's something deeply satisfying about combining juicy, charred prawns with the creamy, garlicky goodness of Toum—a Lebanese-inspired garlic sauce that brings a bold, zesty punch. It’s humble food that feels indulgent.
Why This Recipe Works
This recipe feels like a celebration of two stars coming together—sweet, succulent Australian King Prawns and the bold, garlicky delight of homemade Lebanese Toum. The prawns, with their firm texture and natural sweetness, are a gift from our local waters and shine even brighter when kissed by the grill and coated in the smoky richness of red pepper paste. It’s a simple marinade, yet it transforms the prawns into something special, capturing the vibrant essence of Mediterranean flavours.
And then there’s the Toum. Making this creamy garlic sauce is more than just following a recipe; it’s an art that requires patience and precision. The process might feel daunting at first—peeling garlic, slowly emulsifying oil, and carefully adding chilled water—but it’s incredibly rewarding. The chilled water stabilises the mixture, ensuring the perfect thick, fluffy consistency that’s key to a good Toum. When you get it right, it’s magical—a sauce so bold and tangy, it elevates every bite of those smoky prawns while being versatile enough to dip, drizzle, or slather onto anything else on your plate. Together, the prawns and Toum are a testament to how simple ingredients, treated with care, can create something extraordinary.
Ingredients
For the Prawns
1kg Australian King Prawns (peeled, deveined, tails on for flair)
3 tbsps mild red pepper paste
½ cup olive oil
Salt and pepper to taste
For the Toum
150g garlic cloves, peeled (about 2–3 heads of garlic)
8g salt (1½ tsps)
70ml fresh lemon juice (divided into 2 portions)
¼ cup ice water (chilled, not room temperature)
500ml canola oil
Method
STEP 1Marinating the PrawnsStart by whisking together the pepper paste, olive oil, salt, and pepper in a large bowl. Add the prawns, tossing to coat them evenly. Cover and let them marinate in the fridge for at least 30 minutes (or up to 2 hours if you have the time). This gives the flavours time to work their magic.
STEP 2Making the Toum (Garlic Sauce)Toum is a bit of a process, but stick with me—it’s worth it! In a blender or food processor, combine the garlic and salt, and pulse until finely minced. Add 1 tablespoon of lemon juice and pulse to combine. Then, with the machine running, start drizzling in the canola oil slowly (we’re talking a thin stream, not a pour). Alternate between the oil and the ice water as you go. The mixture should begin to thicken and emulsify into a creamy sauce. Keep going until all the oil is incorporated, and finish with the remaining lemon juice. Taste and adjust with a pinch of salt or a splash more lemon if needed.
STEP 3Tip: If the toum “breaks” (goes watery), don’t panic! You can fix it by starting with a fresh garlic clove and a tablespoon of lemon juice in the blender, then slowly adding your broken toum back in.
STEP 4Grilling the PrawnsPreheat your grill or barbecue to medium-high heat. Thread the prawns onto skewers if you like (it makes flipping easier and looks great for serving). Grill for about 2–3 minutes per side, until the prawns are just opaque and slightly charred.
STEP 5Serve and EnjoyPile the grilled prawns onto a platter and serve them alongside a generous bowl of toum. Add a few lemon wedges for squeezing over the top, and maybe some crusty bread or a light salad on the side.
Thoughts on the Recipe
I’ll be honest—this is one of those recipes that impresses without the need for fancy techniques or hard-to-find ingredients.
The prawns are ridiculously quick to cook, so most of your time is spent prepping the toum. And while making toum can feel a little intimidating if it’s your first go, it’s a skill worth learning. Plus, there’s something so satisfying about whipping up your own garlic sauce from scratch. (And once you taste it, the jarred stuff will never measure up.)
The pepper paste marinade is incredibly forgiving. Want to add a little extra punch? Toss in a pinch of smoked paprika or a sprinkle of chilli flakes. Feeling adventurous? Try swapping out prawns for scallops or fish fillets—this marinade works wonders on just about any seafood.
Notes
Making Toum is all about precision and patience. Follow these steps closely for a silky, creamy consistency:
Prepare the Garlic:
- Start by peeling the garlic cloves. To reduce the garlic’s harsh bite, you can soak the peeled cloves in ice water for 10 minutes, then drain and dry them completely.
- Place the garlic and salt in a food processor or blender, and pulse until the garlic is finely minced.
Start the Emulsion:
- Add 1 tablespoon of lemon juice and pulse to combine. This small amount of acid helps break down the garlic and stabilise the mixture as you begin emulsifying.
Slowly Add Oil:
- With the processor running, drizzle in the canola oil very slowly. This is crucial—rushing will cause the emulsion to break. Start with just a thin stream of oil until the mixture begins to thicken.
Incorporate Lemon and Water:
- Once you’ve added about 100ml of oil, drizzle in 1 tablespoon of lemon juice, followed by 1 tablespoon of chilled ice water. The cold water helps stabilise the mixture and keeps it from overheating during blending, which can cause separation.
- Repeat this process: alternating oil, lemon juice, and ice water in small amounts until all ingredients are used.
Check and Adjust:
- The toum should now be creamy, fluffy, and thick enough to hold its shape. Taste and adjust with a pinch of salt or a touch more lemon juice if needed.
Allow the prawns to marinate for at least 30 minutes, but no more than 2 hours. This gives the red pepper paste time to infuse its smoky, sweet flavours without overpowering the delicate prawn meat.
1. Preheat Your Grill: Ensure your grill is preheated to medium-high heat (around 200–230°C) before adding the prawns. This helps create a quick sear, locking in moisture and developing those beautiful grill marks.
2. Avoid Overcooking: Prawns cook quickly—typically 2–3 minutes per side. Look for them to turn opaque and pink, with a slight char. For precise results, aim for an internal temperature of 60°C.
3. Skewers for Easy Handling: If grilling smaller prawns, thread them onto skewers for easier flipping and even cooking. Soak wooden skewers in water beforehand to prevent burning.
Grilled Veggies: Throw some capsicum, zucchini, or asparagus on the grill alongside the prawns. They soak up the marinade beautifully.
Flatbreads: Warm some Lebanese bread or pita for dipping into the toum—it’s the ultimate flavour bomb.
A Fresh Salad: Something light and citrusy (think rocket, orange segments, and fennel) cuts through the richness perfectly.
If you find yourself with leftover toum, don’t let it go to waste. It keeps well in the fridge for up to a week and makes a fantastic dip, sandwich spread, or drizzle for roasted veggies. The prawns, on the other hand, are best enjoyed fresh off the grill—but if you must save them, keep them in an airtight container in the fridge and eat within a day.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
