Barbecued tiger prawns with hunan sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Tiger prawns; extra large |
| 3 | 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 | Garlic cloves; minced | |
| 2 | Shallots; minced | |
| ½ | cup | Chopped herbs;cilantro,basil |
| ; and mint | ||
Directions
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