Grilled Tiger Prawns With Hunan Sauce
Recipe: #20821
August 31, 2015
Categories: Shrimp, Appetizers, Asian, Grilling (Outdoor), Gluten-Free, Low Fat, No Eggs, Non-Dairy, , more
"You can put the prawns on skewers or cook them in a grill basket if your grill has large openings between rows. If using bamboo skewers, soak them in water for 30 minutes to keep them from burning. NOTE: You can use a mix of fresh herbs, depending on your tastes, i.e. fresh mint, basil, etc."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (470.7 g)
- Calories 344.1
- Total Fat - 3.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 214.5 mg
- Sodium - 2058.2 mg
- Total Carbohydrate - 58.7 g
- Dietary Fiber - 3.3 g
- Sugars - 28.8 g
- Protein - 28.2 g
- Calcium - 162 mg
- Iron - 2 mg
- Vitamin C - 36.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Remove shells and devein the prawns. Leave tails on.
Step 2
Zest and juice the limes. Combine with the other ingredients, except prawns.
Step 3
Place prawns in a zipper-type pastic bag and pour marinade over them. Mix well to coat prawns, seal and let marinate 15-20 minutes.
Step 4
If using skewers, thread prawns on them. Pour remaining marinade into a small saucepan. Bring marinade to a low boil for 30 seconds. Keep warm.
Step 5
Grill prawns for 5-10 minutes, turning once, until they turn pink and opaque.
Step 6
To serve prawns, place on a platter and pour heated marinade over them, or serve marinade as a dipping sauce.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for tiger prawns that are plump and firm with a mild, sweet smell.
- For the fresh herbs, use a combination of your favorite herbs such as mint, basil, parsley, or oregano.
- For the hoisin sauce, substitute teriyaki sauce for a sweet and savory flavor. The benefit of this substitution is that teriyaki sauce is a common pantry staple, making it more accessible than hoisin sauce.
- For the chili sauce, substitute sriracha for a spicier flavor. The benefit of this substitution is that sriracha is widely available and provides a more intense flavor than chili sauce.
Tandoori Prawns Marinate the prawns in a mixture of plain yogurt, garlic, ginger, garam masala, cumin, turmeric, and a pinch of salt for at least 30 minutes before grilling. Grill the prawns for 5-10 minutes, turning once, until they turn pink and opaque.
Coconut Rice - This fragrant, subtly sweet side dish is the perfect accompaniment to the Grilled Tiger Prawns with Hunan Sauce. The creamy coconut and nutty rice provide a delicious contrast to the bold flavors of the prawns.
: Stir-Fried Bok Choy with Sesame Oil
: This simple yet flavorful side dish is a great way to add a bit of crunch to the meal. The crunchy bok choy is cooked with sesame oil and garlic, giving it a nutty flavor that pairs perfectly with the Grilled Tiger Prawns with Hunan Sauce.
FAQ
Q: How long should the prawns marinate?
A: The prawns should marinate for 15-20 minutes.
Q: What is the best way to cook the prawns?
A: The best way to cook the prawns is to lightly sauté them in a pan with some oil or butter over medium-high heat for 2-3 minutes. Make sure to turn the prawns over to cook evenly.
1 Reviews
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Fun facts:
The Hunan cuisine is said to have been invented by the legendary chef and imperial court cook, Zhang Sheng, during the Qin Dynasty (221-206 BC).
The Tiger Prawns used in this recipe are named after the famous Chinese General and statesman, Yue Fei, who was known for his bravery and skill in battle.