Grilled Tiger Prawns with Hunan Sauce

Grilled Tiger Prawns With Hunan Sauce

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You can put the prawns on skewers or cook them in a grill basket if your grill has large openings between rows. If using bamboo skewers, soak them in water for 30 minutes to keep them from burning.

NOTE: You can use a mix of fresh herbs, depending on your tastes, i.e. fresh mint, basil, etc.


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40 Min
10 Min


  • 1 1/2 lb
    tiger prawns, extra large
  • 3 large
  • 1 c
    hoisin sauce
  • 1/3 c
    oyster sauce
  • 1/4 c
    soy sauce, low sodium
  • 1/4 c
    dry sherry
  • 1/4 c
  • 1 Tbsp
    black bean sauce
  • 1 Tbsp
    chili sauce
  • 1/4 c
    fresh gingerroot, peeled and minced
  • 10 clove
    garlic, peeled and minced
  • 2
    shallots, peeled and minced
  • 1/2 c
    fresh cilantro, chopped (see note)

How to Make Grilled Tiger Prawns with Hunan Sauce


  1. Remove shells and devein the prawns. Leave tails on.
  2. Zest and juice the limes. Combine with the other ingredients, except prawns.
  3. Place prawns in a zipper-type pastic bag and pour marinade over them. Mix well to coat prawns, seal and let marinate 15-20 minutes.
  4. If using skewers, thread prawns on them. Pour remaining marinade into a small saucepan. Bring marinade to a low boil for 30 seconds. Keep warm.
  5. Grill prawns for 5-10 minutes, turning once, until they turn pink and opaque.
  6. To serve prawns, place on a platter and pour heated marinade over them, or serve marinade as a dipping sauce.

Printable Recipe Card

About Grilled Tiger Prawns with Hunan Sauce

Main Ingredient: Seafood
Regional Style: Asian

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