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Prawns Chilli Sauce


Prawns in Hot Chili Sauce


2 lbs. Jumbo prawns
1 head Fresh garlic, crushed
4 small Wild red chili seeded and chopped
1 lb. Cherry tomatoes
1 whole Fresh lime juice
1 medium Seedless cucumber, cut in chunks
a bunch Chinese parsley, chop roughly (for garnishing)
1 head Chinese lettuce leaves to serve
3 tbsp. Chinese light soy sauce
2 tsp. Chinese black soy sauce
3 tsp. Vegetable oil
3 tsp. Sesame oil


In a mortar and pestle put the ginger, chili and sugar and pound to make a smooth paste (alternatively you can use blender, blend for 2 minutes).

Add the black and light soy sauce, vegetable and sesame oils and lime juice and dash of salt if needed.

Arrange the prawns in a big dish and pour the marinade coating evenly.

Set aside and marinate for at least 12 hours and put in the refrigerator.

Soak some bamboo skewers in cold water, or you can use metal skewers if you prefer.

Start threading and skewing the marinated prawns in between tomatoes and cucumber chunks.

Cook on a charcoal barbecue or preheated grill for 4 minutes, don't overcook, to taste better.

Transfer in a nice serving dish, spreading the Chinese parsley and serve with the bed of Chinese lettuce.

A nice summer food or starter.

Good for 8-10 servings.



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Last modified: May 26, 2003