Prawns in Hot Barbecue Sauce (Easy)
Prawns in Hot Barbecue Sauce
Margaret Sook Young
This delicious dish is hot and yummy, finger licking good! Serves 4-5
20 king prawns, peeled, with tails intact, and de-veined.
4 cloves of garlic, peeled and squeezed through a garlic press or use a good sprinkling of garlic salt
1 tbsp. sherry (optional)
A good sprinkle of freshly ground black pepper
2 tsp. chilli oil, including chilli flake solid
2 tbsp. sweet chilli sauce (Lingham’s is good)
1-2 tbsp. Encona hot chilli sauce (you can use Tabasco instead))
1 tsp. salt (adjust to taste)
1 tbsp. chopped chives or very finely chopped coriander leaves
Juice of 1 lemon
1 tbsp. olive or sesame oil
Place all marinade ingredients and prawns in a bowl and mix well. Leave to marinate for 1 hour or longer. You can prepare it in advance and leave it in the fridge, in an airtight container.
Large prawns can be threaded onto skewers and cooked on a BBQ , turning over a few times, until all sides are cooked.
Stir-fry smaller/peeled prawns in a pan in a little oil, in a wok.
Stir frequently, until prawns turn pink on all sides. This takes minutes. Do not overcook, otherwise they will get leathery.
Serve on skewers or on a bed of finely shredded lettuce.