It can be a little tricky after a while to think of something imaginative to take. I don't really go in for the whole burger and sausage affair, preferring more exotic concoctions, like grilled pineapple salsa or stuffed squid. I stood staring blankly in the aisles of the supermarket before it dawned on me; some skewered prawns would be perfect. I abandoned the place and scored myself a kilo of prawns for a tenner down the local Chinese supermarket.
I made two different marinades, both very different. The first consisted mainly of chipotle en adobo (recipe here) but with an added onion, more garlic and a couple handfuls of dill. The dill seemed an odd choice but it gave the prawns a nice grassy and citrus flavour. You must eat them messily with your hands and a roll of kitchen paper, as it's the shell with the majority of the flavours that you lick off your fingers.
500gr prawns, shell and head on
4 tbsp chipotle en adobo
1 white onion
3 cloves of garlic
1 tsp salt
A large handful of dill
Set the prawns aside in a large bowl and whizz up all the ingredients for the sauce. Mix together with the prawns and leave overnight or for as long as you can - I did 3 hours and it was fine. Skewer onto wooden kebab sticks that have been soaked in water for an hour or so, and barbeque - they only need as long as they turn pink.
The second load were far more Thai-inspired. A combination of lime, fish sauce, fiery chillis and coriander ensured they packed a punch.
5 cloves of garlic
3" of ginger
4 tbsp fish sauce
2 handfuls of coriander
1 tbsp sugar
4 red birds eye chillis
Whizz up the fish sauce with the ginger, onion, garlic, chillis and sugar. Squeeze in the lime juice and then whizz again with the coriander. Coat the prawns in the marinade for a good 3 hours, then skewer and barbeque.