Grilled king prawns

Grilled king prawns

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South East Asian Food

Ingredients

Quantity Ingredient
18 large raw prawns
or 3 small crayfish
3 tablespoons light soya sauce
1 1/2 teaspoons ginger juice
1 1/2 tablespoons sherry
1 tablespoon sugar
6 wooden satay sticks, that have been soaked in water to prevent them from burning
vegetable oil
chopped spring onion

Method

  1. Wash the prawns, remove feelers and perhaps the legs but otherwise keep them intact. With a sharp knife slit each one down the back of the shell. Remove the black vein by working a toothpick or needle under the vein near where the tail joins the head. Gently lift the toothpick and the vein should slip out of the tail. If using crayfish, cut down the centre into two.
  2. Mix the soya sauce, ginger juice, sherry and sugar in a large bowl and marinate the prawns or crayfish in this mixture for 1 hour.
  3. Take 6 skewers or satay sticks and thread 3 prawns or 1⁄2 crayfish on to each. Brush well with oil and grill over a charcoal fire or under a griller, brushing with more oil if they look like drying out as they cook.
  4. Serve garnished with a little chopped spring onion.
Tags:
SBS
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