Recipe Ingredient
- 400g medium to large prawns
- 1-2 tbsp olive oil
- Short bamboo skewers
- Marinade (ground)
- 2 tbsp chilli powder
- ½ tsp turmeric powder
- 6 shallots
- 2 cloves garlic
- Dipping sauce (combined)
- 4 cili padi, chopped
- 3 tbsp apple cider vinegar
- 2 tbsp Thai chilli sauce
- 1/8 tsp salt or to taste
- 1-2 tbsp sugar or to taste
- 2 tbsp chopped coriander leaves
Instructions
- Shell prawns, leaving tails intact. Make a slit on the back of prawns and devein. Clean then dab with kitchen paper towels.
- Combine marinade ingredients in a bowl then rub mixture onto the prawns to season for 15 minutes.
- Skewer the prawns and lightly brush with olive oil.
- Grill the prawns in a preheated oven at 190°C until cooked. Serve the prawns with dipping sauce, if preferred.
