Grilled prawns are perfect for all sorts of occasions, and by spicing them up with this recipe, they’re sure to be a great crowd pleaser. Chef Rick says, “you can make these in rush, or for that extra burst of flavour, you can marinade over night.”
So, with a limited amount of prep and very little effort, this recipe will provide a massive reward for the taste buds. You can always mix up this dish by substituting the prawns or even adding different seafood; a firm white fish, scallops or lobster can add a great range of textures. Alternatively, you could complement the seafood with chunks of fruits like mangoes, pineapple, or peaches; the sweetness will blend well with the spicy flavour of the sauce.
Ingredients | Equipment |
| 1 Kilo U/12 Prawns | Mixing bowl |
| 100mm piece of fresh ginger root | Blender or food processor |
| 4 tablespoons raw honey | Metal skewer |
| 8 cloves of fresh garlic | Char grill or skillet |
| 6 tablespoons rice wine vinegar | Chefs knife |
| 4 tablespoons Tamari soy sauce | |
| 8 tablespoon sesame oil | |
| 8 fresh mint leaves | |
| 2 teaspoon Sriracha – hot chilli sauce |
What Prawns are best?
Whilst most people know how to check if fruit and veg are fresh, there are also lesser known ways of checking your prawns. The majority of prawns from the fishmonger were deep frozen at sea, and those “fresh” prawns you see on display are often the same prawns that are found in the frozen bags. It pays to ask your fishmonger, as the frozen prawns may actually be fresher. If buying non-frozen prawns, avoid any that are limp, slimy or falling apart, as these are signs of decay.
When ordering your prawns, look for numbers that indicate the size. These numbers are regulated, whilst calling prawns small, medium or large is not. This may mean that one supplier's medium could be another supplier's small. Instead of measuring length, prawns are measured in weight and count. Smaller prawnss will be marketed with two numbers separated by a slash, like 21/30. This is known as the “count” and will tell you the size of your prawns. If you order twenty-one, thirty prawns you will get a pound containing 21/30 or a kilo containing 42/60. Larger prawns aren’t marketed as a range of numbers, but instead are displayed by separating a “U” and a number with a slash like this recipe calls for. If you ask your fishmonger for “you twelve prawns” you will receive larger prawns where 24 weigh a kilo.
To Make Your Yummy Spicy Asian Grilled Prawns
1. Wash your prawns, peel and de-vein. Your fishmonger can usually provide prawns with this already done, and they may be referred to as P&D prawns.
2. Add everything other than your prawns and mint to a blender and blend until smooth.
3. Take your mixing bowl, pour in ¾ of the mixture and toss in your prawns and anything else you want to marinade – reserve the rest of the mixture as a dipping sauce. At this point, you can leave in the fridge overnight for a deeper flavour, or move on to the next step straight away for prawns with a tasty glaze.
4. Now take your prawns and any other extras you may have added to the marinade and slide on to a skewer. By sliding the skewer through the tail and top of prawns, you can ensure they don’t rotate or fall off.
5. If you have a char grill, use this to add a smoky depth of flavour to the skewers. If not, then a skillet heated to a high temperature will amount to similar results. Just place the skewers onto your chosen method of cooking, cook for 1-2 minutes, then turn and cook for a further 1-2 minutes. Remove and plate up.
6. Finely slice your mint leaves and sprinkle over the top as a garnish.
7. Pour the remaining sauce into a dipping pot and serve on the side.
Wash down you prawns with a refreshing ale. For a bit of advice, we have composed a blog where we’ve done all the hard work for you and compiled a list of award winning beers that every bar should have.
Chef Rick Tarantino is a famous TV chef and entrepreneur specialising in developing food, recipes and kitchen products. Chef Rick, as he’s known in the media, has travelled the world, inspiring amateur and professional chefs alike, with delicious recipes and endless knowledge at his disposal.
With a degree in food science and 10 years working as an executive and professor at the Johnson & Wales University, he has since developed a number of businesses and has years of catering equipment expertise, combined with an immense understanding of the food industry.
Take a look at Chef Rick’s website for more mouth watering recipes.
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