Spicy Barbecued Chilli Prawns
Spicy Barbecued Chilli Prawns
This is an great spicy barbecued prawns recipe with Tabasco, chilli and garlic. Makes a perfect summer dish.
Ingredients
Serves: 6
- 1/3 cup (80ml) olive oil
- 1/4 cup (60ml) sesame oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons Tabasco sauce
- 2 tablespoons minced garlic
- 1 tablespoon tomato sauce
- 1 tablespoon chilli paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons lemon juice
- 1kg large prawns, peeled and deveined
- 12 wooden skewers, soaked in water
Directions
Preparation:10min ›
Cook:4min ›
Extra time:2hours marinating ›
Ready in:2hours14min
- Whisk together the olive oil, sesame oil, parsley, Tabasco sauce, minced garlic, tomato sauce, chilli paste, salt, pepper and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while barbecuing.
- Place the prawns in a large, resealable plastic bag or a bowl. Pour in the remaining marinade and seal the bag/cover the bowl. Refrigerate for 2 hours.
- Preheat the BBQ for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil the barbie. Cook prawns for 2 minutes per side until opaque, basting frequently with reserved marinade.
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Reviews and Ratings
Global Ratings:
(217)
Reviews in English (163)
bang - amazing flavour - perfect for the grill - followed the recipe exactly. - 25 Dec 2014
Wow - these definitely are "Amazing Spicy Grilled Shrimp"!!! If you like things spicy these are for you - if you tend to shy away from a little heat don't bother. I used Frank's Red Hot as my hot sauce (no way I was going to use 2 Tbsp. of tabasco as others had - that's just over the top burn you mouth off in my opinion). You can also adjust the amount of hot sauce and chile paste if you like. I didn't change a thing and thought these were great! I squeezed a bit of fresh lemon juice on them when they came off the grill - a definite keeper! - 26 Oct 2010 (Review from Allrecipes USA and Canada)
Wow! Quite possibly the best shrimp I've ever made. Instead of hot sauce and chili paste, I just used some SriRaCha (Thai hot sauce). A little spicy for the kids but I tried to turn it down a little by adding more lemon juice. Also, instead of parsley, I used cilantro. Grilled on perforated grill sheet so the shrimp stayed a little saucy. Excellent! Thanks for the recipe. - 09 Aug 2007 (Review from Allrecipes USA and Canada)
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