Rum Glazed BBQ Prawns

    30 minutes

    This is a light and tasty glaze for prawns. If using wooden skewers, soak in lime juice or white wine for some extra flavour.

    18 people made this

    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

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat bbq for medium heat, and lightly oil the grate.
    2. 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.
    3. Remove from the glaze, and discard the used glaze. Thread 5 prawns onto each skewer and sprinkle with salt and black pepper.
    4. 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 in English (16)


    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)