Recipe Ingredient
- 10 large tiger prawns
- Marinade
- 1 tbsp Life All Purpose ginger marinade
- 2 cloves garlic, crushed
- 2 tbsp chilli paste
- 1/2 tsp ground black pepper
- 1 tbsp light soy sauce
- 2 tbsp honey
- 3 tbsp lemon juice
- 1 tsp salt or to taste
- Olive oil for basting
- Cubed
- 1/2 a green capsicum
- 1/2 a red capsicum
- Some canned pineapple cubes, drained
- Whole garlic cloves, skinned
Instructions
- Shell the prawns leaving the tails intact. Slit along the back and remove the vein. Mix all the marinade ingredients in a large mixing bowl.
- Season the prawns with the marinade. Skewer the prawns alternating with the capsicum, pineapple cubes and garlic cloves.
- Grill the prawns, basting with oil over the hot barbecue pit until cooked.
