Rum Glazed BBQ Prawns
Rum Glazed BBQ Prawns
Rum Glazed BBQ Prawns
This is a light and tasty glaze for prawns. If using wooden skewers, soak in lime juice or white wine for some extra flavour.
Ingredients
Serves: 4
- 1/4 cup honey
- 1/2 teaspoon lime juice
- 3 tablespoons spiced rum
- 1/2 teaspoon grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped fresh coriander leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons cornflour
- 20 king prawns, peeled and deveined
- 4 skewers
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- Preheat bbq for medium heat, and lightly oil the grate.
- Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, coriander, salt, black pepper and cornflour in a large bowl until the glaze is smooth and the cornflour is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the prawns dry, and gently stir into the large bowl to thoroughly coat the prawns with the glaze.
- Remove from the glaze, and discard the used glaze. Thread 5 prawns onto each skewer and sprinkle with salt and black pepper.
- Barbecue the prawns until bright pink and opaque and the glaze has cooked onto the prawns, about 4 minutes per side. Baste with additional unused glaze before turning the prawns over.
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Reviews and Ratings
Global Ratings:
(20)
Reviews in English (15)
This was so delicious. I did not change a thing. I made this for a dinner party and everyone raved about how flavorful the shrimp was. I wish I could give this recipe 6 stars - 07 Nov 2010 (Review from Allrecipes USA and Canada)
Easy and tasty, but I made it in the oven so it was probably not as good as it would have been on the grill! Keep for summer time... - 08 Dec 2010 (Review from Allrecipes USA and Canada)
Tried the glaze on Mahi Mahi and baked it (poured 1/2 the glaze on top) - delicious... saved 1/2 the glaze, heated it until thick and bubbly, and poured over mahi when serving. This is a keeper for sure! - 25 Oct 2010 (Review from Allrecipes USA and Canada)
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