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Tuesday 14 June 2011

HOT AND SPICY PRAWN

2.5cm piece root ginger, peeled and grated
 1 clove garlic, crushed
 2tbsp vegetable oil
 2tbsp sweet chilli sauce
 500g Asda Raw King Prawns
 Garlic salt, black pepper and dried chilli flakes, to season
 Lime wedges, to serve
 8 wooden skewers, soaked in cold water for 20 minutes
 HOW TO MAKE:

1
To make the marinade, thoroughly mix together the ginger, garlic, vegetable oil and chilli sauce in a small bowl.
2
Rinse the prawns in cold water and pat dry, then put in a shallow bowl. Pour over the marinade, season with the garlic salt, pepper and chilli flakes, and mix. Cover and put in the fridge for at least 1 hour, turning occasionally.
3
When you're ready to barbecue, thread the prawns onto the pre-soaked skewers, and brush with any remaining marinade. Cook over hot coals for 1-2 minutes on each side, until the prawns are pink all over and lightly charred. Serve immediately with lime wedges to squeeze over.

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