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