SPICY KING PRAWN
Ingredients
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12 shell-on tiger prawns, deveined
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½ bunch of fresh coriander/parsley
Marinade
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2 Tbsp Lee Kum Kee Chiu Chow Chilli Oil
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1 Tbsp Lee Kum Kee Chilli Garlic Paste
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1 Tbsp olive oil
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Juice of 1 lime
Dressing
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1 Tbsp Lee Kum Kee Premium Light Soy Sauce
Method
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Butterfly the prawns. Mix them with the marinade and leave in fridge for at least 2 hours.
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Cook the tiger prawns on a hot barbecue for 3 to 4 minutes, or until cooked through. Turning every 30 seconds and basting with the remaining marinade whilst cooking.
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Squeeze over the lime juice and splash the double deluxe soy sauce on top. Garnish with chopped coriander or parsley leaves and serve.