Recipe Picture

Recipe Picture

Recipe Picture

Recipe Picture


Prawns in Hot Barbecue Sauce
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.

Like this recipe on Facebook 


20 king prawns, peeled, with tails intact, and de-veined.
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.Cook under a pre-heated grill, turning a couple of times, until prawns turn pink...ish. Do not overcook, otherwise they will get leathery. If you do not have an oven, stir-fry in a wok, in 1 tsp. of oil.
3.Serve on a bed of finely shredded lettuce.
4.They can also be barbecued on skewers, see picture.

To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.

If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.

Like Mamta's Kitchen on Facebook