Teriyaki barbecued prawns
At Multix, we are always looking for shortcuts to make cooking easier and well, just more delicious. Try preparing these prawns in the morning before you head to work and then cooking them on the BBQ when you get home.
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Prep Time
20 Minutes -
Cook Time
6 Minutes -
Makes
20 Prawns
Ingredients
- 500g fresh raw prawns, peeled and deveined
for the marinade
- 2 teaspoons grated fresh ginger
- 1 small red chilli deseeded and finely chopped
- 1 large clove garlic, crushed
- 1 tablespoon sesame seeds
- 3 tablespoons sesame oil
- ¼ cup teriyaki sauce
for the skewers
- 3 spring onions, sliced in 4cm lengths
- ½ red capsicum sliced into 1 x 3cm lengths
- small wooden or bamboo skewers soaked in water
- for the dipping sauce
- ¼ cup sweet chilli sauce
- 2 tablespoons fresh coriander chopped
- juice of 1 lime or half a lemon
You'll Need
Method
- Mix all the marinade ingredients together in a bowl.
- Place the prawns in a large resealable bag and add the marinade. Marinate for 1 to 2 hours in the refrigerator. Mix the dipping sauce ingredients in a small bowl and refrigerate covered in cling wrap until required.
- Skewer 1 prawn on each small skewer with a piece of spring onion and a capsicum. Brush with a little of the marinade from the bag on to each one.
- Heat a ridge grill or solid BBQ grill to medium. Cover with a sheet of Multix Bake and grill on each side for 2 to 3 minutes until the prawns are cooked through.
- Serve with the dipping sauce as a canapé or entrée.