grilled tiger prawns with hunan sauce
(4 ratings)
You can put the prawns on skewers or cook them in a grill basket if your grill has large openings between rows. If using bamboo skewers, soak them in water for 30 minutes to keep them from burning. NOTE: You can use a mix of fresh herbs, depending on your tastes, i.e. fresh mint, basil, etc.
(4 ratings)
yield
4 serving(s)
prep time
40 Min
cook time
10 Min
method
Grill
Ingredients For grilled tiger prawns with hunan sauce
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1 1/2 lbtiger prawns, extra large
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3 lglimes
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1 choisin sauce
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1/3 coyster sauce
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1/4 csoy sauce, low sodium
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1/4 cdry sherry
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1/4 choney
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1 Tbspblack bean sauce
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1 Tbspchili sauce
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1/4 cfresh gingerroot, peeled and minced
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10 clovegarlic, peeled and minced
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2shallots, peeled and minced
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1/2 cfresh cilantro, chopped (see note)
How To Make grilled tiger prawns with hunan sauce
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1Remove shells and devein the prawns. Leave tails on.
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2Zest and juice the limes. Combine with the other ingredients, except prawns.
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3Place prawns in a zipper-type pastic bag and pour marinade over them. Mix well to coat prawns, seal and let marinate 15-20 minutes.
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4If using skewers, thread prawns on them. Pour remaining marinade into a small saucepan. Bring marinade to a low boil for 30 seconds. Keep warm.
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5Grill prawns for 5-10 minutes, turning once, until they turn pink and opaque.
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6To serve prawns, place on a platter and pour heated marinade over them, or serve marinade as a dipping sauce.
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