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grilled tiger prawns with hunan sauce

(4 ratings)
Recipe by
Mikekey *
Seattle, WA

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.

(4 ratings)
yield 4 serving(s)
prep time 40 Min
cook time 10 Min
method Grill

Ingredients For grilled tiger prawns with hunan sauce

  • 1 1/2 lb
    tiger prawns, extra large
  • 3 lg
  • 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.

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