Large BC Spot Prawns with Asian Barbeque Sauce
Ingredients:
- 1 1/4 LB Wild Large BC Spot Prawns
- 4 Skewers
- 1/3 Cup Hoisin Sauce
- 3 Tbsp Ketchup
- 1 1/2 Tsp Grated Peeled Fresh Ginger
- 1/4 Tsp Chinese five-spice powder
- 2 Tbsp Rice vinegar
- 2 Tbsp Water
- Romaine Lettuce Leaves
Directions
Arrange romaine on platter and set aside. Thread Prawns on Skewers
(if using wooden or bamboo skewers make sure to soak them in water for 15 minutes
prior to use)
Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tbsp vinegar
to make Asian BBQ sauce. Remove 1/4 cup BBQ sauce and put it in another bowl, stir
in water and remaining 1 tbsp vinegar to reserve to use as dipping sauce.
Brush Prawns with some of the BBQ sauce from first bowl. Place prawns on hot grill for
1 or 2 minutes or so. Brush with some more sauce, turn and brush with remaining sauce
and grill for 1 or 2 minutes more.
DO NOT OVERCOOK
Serve prawns on skewers over romaine with reserved dipping sauce. ENJOY
(if using wooden or bamboo skewers make sure to soak them in water for 15 minutes
prior to use)
Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tbsp vinegar
to make Asian BBQ sauce. Remove 1/4 cup BBQ sauce and put it in another bowl, stir
in water and remaining 1 tbsp vinegar to reserve to use as dipping sauce.
Brush Prawns with some of the BBQ sauce from first bowl. Place prawns on hot grill for
1 or 2 minutes or so. Brush with some more sauce, turn and brush with remaining sauce
and grill for 1 or 2 minutes more.
DO NOT OVERCOOK
Serve prawns on skewers over romaine with reserved dipping sauce. ENJOY
