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.


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.


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