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Chilli Bean Madagascan Tiger Prawns by Ching He Huang

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Prep Time 15 minutes
Cook Time 5 minutes
Course: Appetizer
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 4 Large Tiger Prawns
  • 1 Tbsp Rapeseed oil
  • 1 tsp Golden syrup
  • 1 Tbsp Shaoxing wine
  • GARNISH
  • Few Lemon wedges

Method
 

  1. Keep the head, shell and tail on the Prawns.
  2. 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.
  3. Place the prawns in a bowl. Season with Shaoxing wine
  4. Spoon some Lee Kum Kee Chilli Bean Sauce in-between the back of the spine and marinate for 15 minutes.
  5. Soak some wooden skewers. Skewer the underbelly of each of the prawns. Repeat.
  6. Heat a grill to medium heat and brush the prawns with some rapeseed oil.
  7. 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.

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