Mamta's Kitchen

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

Also see BBQ Selection and Marinade Selection.


  • 20 king prawns, peeled, with tails intact, and de-veined.

  • Marinade

  • 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


  1. 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.

  2. Large prawns can be threaded onto skewers and cooked on a BBQ , turning over a few times, until all sides are cooked.

  3. Stir-fry smaller/peeled prawns in a pan in a little oil, in a wok.

  4. Stir frequently, until prawns turn pink on all sides. This takes minutes. Do not overcook, otherwise they will get leathery.

  5. Serve on skewers or on a bed of finely shredded lettuce.

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