Go Back

Chilli Bean Madagascan Tiger Prawns by Ching He Huang

Print Pin Rate
Course: Appetizer
Cuisine: Chinese
Keyword: Seafood
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 0
Author: LKK

Ingredients

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

Instructions

  • 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.