Chargrilled King Prawns with Asian Marinade

Chargrilled King Prawns with Asian Marinade


24 large raw king prawns, peeled and deveined, tails left intact
185ml Asian marinade (see below)
Green salad, to serve

Asian Marinade

70ml grapeseed oil
1 tbsp sesame oil
1cm piece ginger, finely chopped
1 garlic clove, crushed
1 tbsp oyster sauce
2 tbsp kecap manis
1 tbsp fish sauce
Red chilli, finely chopped, to taste (optional)

Makes 1 cup.


Asian Marinade

Put the grapeseed and sesame oils, ginger, garlic, oyster sauce, kecap manis, fish sauce and chilli into a bowl. Stir to combine and use as required. *Asian marinade can be stored, covered, in the refrigerator for up to 2 days.

Marinate prawns for 1 minute before cooking, then chargrill on a preheated barbeque plate over high heat for 2 minutes on each side, or until the prawns turn pink and start to curl.

Serve the prawns with a green salad.

Note: you can also cook the prawns in a wok over high heat, tossing for 2 minutes, or until they turn pink and start to curl.

Recipe provided by FINS

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