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Backyard Prawns Roast
A backyard Australian prawn roast with spring onion, beetroot and sweet potato, finished with vegemite glaze, tomato relish and golden syrup, served over couscous.
Ingredients
Instructions
Season the prawns and sear them over medium-high heat until well browned, about 7 minutes.
Add the spring onion, beetroot and sweet potato, cooking until softened, about 8 minutes.
Stir in the vegemite glaze, tomato relish, golden syrup and bush tomato for 2 minutes.
Cook the couscous separately and fluff with a fork.
Let the prawns simmer gently for about 12 minutes so they stay tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
