Keep the head, shell and tail on the Prawns.
Using a very sharp knife, slice through the back of the spine of each Prawn. De-vein and discard any grit. Rinse under cold running water.
Place the prawns in a bowl. Season with Shaoxing wine
Spoon some Lee Kum Kee Chilli Bean Sauce in-between the back of the spine and marinate for 15 minutes.
Soak some wooden skewers. Skewer the underbelly of each of the prawns. Repeat.
Heat a grill to medium heat and brush the prawns with some rapeseed oil.
Place the prawns on the grill and cook for 1 minute until the prawns have turned a red-pink and the flesh has turned opaque white. For the last few seconds of cooking, drizzle over some golden syrup for a touch of sticky sweetness.Serve with lemon wedges.
