Mamta's Kitchen

Prawns in Hot Barbecue Sauce

Prawns in Hot Barbecue Sauce

Margaret Sook Young

This delicious dish is hot and yummy, finger licking good! Serves 4-5

Also see BBQ Selection and Marinade Selection.


  • 20 king prawns, peeled, with tails intact, and de-veined.

  • Marinade

  • 4 cloves of garlic, peeled and squeezed through a garlic press or use a good sprinkling of garlic salt

  • 1 tbsp. sherry (optional)

  • A good sprinkle of freshly ground black pepper

  • 2 tsp. chilli oil, including chilli flake solid

  • 2 tbsp. sweet chilli sauce (Lingham’s is good)

  • 1-2 tbsp. Encona hot chilli sauce (you can use Tabasco instead))

  • 1 tsp. salt (adjust to taste)

  • 1 tbsp. chopped chives or very finely chopped coriander leaves

  • Juice of 1 lemon

  • 1 tbsp. olive or sesame oil


  1. Place all marinade ingredients and prawns in a bowl and mix well. Leave to marinate for 1 hour or longer. You can prepare it in advance and leave it in the fridge, in an airtight container.

  2. Cook under a pre-heated grill, turning a couple of times, until prawns turn pink...ish. Do not overcook, otherwise they will get leathery. If you do not have an oven, stir-fry in a wok, in 1 tsp. of oil.

  3. Serve on a bed of finely shredded lettuce.

  4. They can also be barbecued on skewers, see picture.

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