Hmm... I used to have an allergy for prawns and seafood since young. All thanks to TCM, this problem was recently cured. After trying it for the very first time, I was hooked. Didn't did I know how good prawns actually tasted!
Ingredients (Makes 20)
20 raw tiger prawns, peeled and deveined
1 small piece of fresh ginger, grated
2 garlic cloves, crushed
2 chili padi
2 tbsp finely chopped coriander
1/2 tbsp chilli sauce
1 tbsp light soya sauce
3 tbsp lemon juice
1 tbsp honey
Method
Pre-soak 20 nos. of 15cm wooden skewers in cold water.
Mix ginger, garlic, coriander, chilli sauce, soya sauce, lemon and honey in a bowl.
Add prawns to coat each one well. Cover and refrigerate for at least 2 hours.
Thread 1 prawn onto a skewer.
Preheat a grill pan and brush on some olive oil. Grill prawns until theu turn red and firm.
Serve warm or room temperature.
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