Grilled Tiger Prawns With Hunan Sauce Recipe

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Grilled Tiger Prawns with Hunan Sauce

Mikekey *


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
shallots, peeled and minced
1/2 c
fresh cilantro, chopped (see note)


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

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Asian