Garlic & chilli tiger prawns

Garlic & chilli tiger prawns

By
From
Hong Kong Diner
Serves
5
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
10 large raw tiger prawns

The marinade

Quantity Ingredient
2 garlic cloves
1 teaspoon Home made chilli oil, OR Chiu Chow chilli oil
3 tablespoons melted salted butter
10 tablespoons see method for ingredients

To cook

Quantity Ingredient
10 bamboo skewers

Method

  1. Soak the bamboo skewers completely in cold water for at least 30 minutes.
  2. Finely slice the garlic, then mix together with the rest of the marinade ingredients in a roasting tray big enough to fit the prawns on sticks.
  3. Butterfly the prawns using scissors, starting from the top, between the head and the body, and cutting down the spine of the prawn all the way to the tail. Once the shell is opened up, run a sharp knife through to butterfly the prawn further. Then press the 2 sides of the prawn down to butterfly completely. Now slice horizontally 6–8 times along the meat of the prawn body, as if scoring the prawn. This will open up the prawn so that all the flavour from the marinade goes in nicely and it’s easy to peel once cooked.
  4. Poke a skewer through each prawn, all the way upwards and through the base of the head to keep it tight on the skewer. Place all the skewered prawns in a roasting tray and baste with as much of the marinade as possible.
  5. Place the prawn skewers on a hot fire (roughly 200–220°C/400–425°F) for 3 minutes on each side. Once well charred on the outside, baste with any leftover marinade and serve alongside the rest of the barbecue stick suggestions.
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