Sheet Pan Prawn ‘Boil’ with Chipolata Meatballs & Spicy Corn Ribs
Sheet Pan Prawn ‘Boil’ with Chipolata Meatballs & Spicy Corn Ribs
All the flavour of a classic Southern-style seafood boil—none of the mess. This one-pan wonder is loaded with smoky sausages, juicy prawns, and fire-cracked corn ribs, all brought to life with Fancy Hank’s spices and hot sauce.
It looks fancy. It tastes like summer. It’s actually stupidly easy.
Serves: 4–6
Ingredients:
- Fancy Hank’s Taco Rub
- Fancy Hank’s BBQ Pepper
- Fancy Hank’s Cayenne & Watermelon Hot Sauce
- 280g fresh prawns (shell on = more flavour)
- 450g small potatoes, quartered
- 1½ corn cobs
- 10 pork chipolatas, halved
- 1 stalk celery, diced
- 2 spring onions, finely sliced
- 2 cloves garlic, thinly sliced
- Handful of fresh parsley, roughly chopped
- 2 tbsp butter
- Olive oil
Method:
- Preheat oven to 200°C.
- Toss chipolatas and quartered potatoes in olive oil. Spread them in a heavy baking dish or sheet pan and roast for 20 minutes, flipping halfway.
- While that’s cooking, prep your corn: remove husks and ends, stand upright and slice lengthways into quarters. Boil until just tender, then set aside.
- Add celery, garlic, butter, Taco Rub and BBQ Pepper to the roasting dish. Give it all a toss and roast for another 15 minutes.
- Add the cooked corn to the tray and return to the oven for 10 more minutes to crisp up the edges.
- Finally, toss in your fresh prawns and roast for a final 5–7 minutes, or until they’re pink and just cooked through.
- Remove from the oven and finish with fresh parsley, spring onion, and a big ol’ drizzle of Fancy Hank’s Cayenne & Watermelon Hot Sauce.
Pro Tip:
Serve it straight from the tray with lemon wedges, cold beers, and napkins—lots of napkins.
This dish brings the BBQ party to your kitchen table with zero fuss and max impact.
Grab all the Fancy Hank’s gear online or from your local stockist, and let the sauce do the heavy lifting.
