Chilli prawns

Chilli prawns

From
Izakaya
Makes
8
Photographer
Chris Chen

Ingredients

Quantity Ingredient
1 tablespoon sake
1 teaspoon japanese chilli paste
1 teaspoon caster sugar
8 raw prawns, peeled, deveined and tails intact
8 bamboo skewers, soaked in water for 30 minutes
1 tablespoon oil
lime cheeks, to serve

Method

  1. Combine the sake, chilli paste and sugar in a small bowl.
  2. Use a small, sharp knife to make three small incisions on the underside of the prawns. Add the prawns to the sake mixture and toss to combine. Cover with plastic wrap and place in the fridge to marinate for at least 4 hours.
  3. Thread each prawn lengthways onto a skewer, starting at the tail.
  4. Heat a chargrill pan or barbecue hotplate to high and brush with the oil. Add the prawns and cook, basting with the marinade, for 1–2 minutes on each side, or until golden and cooked. Serve with the lime cheeks.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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