In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, sugar and curry paste. Add prawns, stir to coat and seal or cover. Marinate in the refrigerator for 1 hour.
Preheat barbecue for high heat. Lightly oil the cooking grate. Thread the prawns on to skewers. Transfer the marinade to a saucepan, and boil for a few minutes.
Barbecue prawns for 3 minutes each side, or until opaque, basting occasionally with the marinade.
A very easy recipe with a yummy sauce.
The flavour of the sauce is unusual; the tang of the lemon works well with the salty soy sauce and sweet brown sugar. The dijon mustard is balanced by the garlic.
When I have made this I don't bother putting it on skewers, I just plop the prawns and sauce into a fairly hot frying pan and cook the prawns for a minute or two on each side. It's easy to over cook a prawn, and doing so results in tough and dry flesh.
Definitely a new favourite of mine--left overs have been used in rice paper rolls and taste lovely. - 15 Mar 2016
I have cooked this loads of times. I cook it in a frypan and find it turns out best if the frypan is as hot as you can get it without it catching fire. I love the flavour so thanks for posting. - 29 May 2011
Stellar. The weather was not conducive to barbecuing, so I poured the prawns and the marinade into a frypan and simmered until the prawns were done. My wife, daughter and I all loved it. My son, well, he is a spice-wuss so he didn't eat, but he said he liked the flavour if it wasn't so hot. - 29 Sep 2008