LEE KUM KEE
Recipes

Spicy King Prawn

Ingredients

Shell-on tiger prawns, deveined 12
Fresh coriander/parsley ½ bunch

Marinade

Lee Kum Kee Chiu Chow Chilli Oil 2 Tbsp
Olive oil 1 Tbsp
Juice of 1 lime

Method

1 Butterfly the prawns. Mix them with the marinade and leave in fridge for at least 2 hours.
2 Cook the tiger prawns on a hot barbecue for 3 to 4 minutes, or until cooked through, turning every 30 seconds and basting with the remaining marinade whilst cooking.
3 Squeeze over the lime juice and splash the Lee Kum Kee (Professional) Premium Light Soy Sauce on top.
4 Garnish with chopped coriander or parsley leaves and serve.
Serves   2-4 
share on facebook
Tweet
send email
print

More Recipes

By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy