Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Tiger prawns; extra large |
3 \N | Limes; large |
1 cup | Hoisin sauce |
⅓ cup | Oyster sauce |
¼ cup | Soy sauce |
¼ cup | Sherry; dry |
¼ cup | Honey |
1 tablespoon | Black bean sauce |
1 tablespoon | Chili sauce |
¼ cup | Ginger; minced |
10 \N | Garlic cloves; minced |
2 \N | Shallots; minced |
½ cup | Chopped herbs;cilantro,basil |
\N \N | ; and mint |
BARBECUE SAUCE
Mince zest, juice and remove pulp of limes. Combine with other sauce ingredients. Work the sauce between the prawn's shells and meat and marinate 15 min to 1 hour. Barbecue prawns for 5 min over medium.
Meanwhile, bring remaining marinade to a low boil for 30 seconds.
Spoon marinade over prawns. Source: Calgary Herald, May 1995 from a class presented by Hugh Carpenter (Fusion Foods Cookbook) for Benkris School of Culinary Arts Typed by Sharon Verrall Submitted By DEBBIE CARLSON On 05-06-95