Prep About 1 hour | Cook Less than half hour
Ingredients
400g medium to large prawns
1-2 tbsp olive oil
Short bamboo skewers
Marinade (ground)
2 tbsp chilli powder
½ tsp turmeric powder
6 shallots
2 cloves garlic
Dipping sauce (combined)
4 cili padi, chopped
3 tbsp apple cider vinegar
2 tbsp Thai chilli sauce
1/8 tsp salt or to taste
1-2 tbsp sugar or to taste
2 tbsp chopped coriander leaves
Method
Shell prawns, leaving tails intact.
Make a slit on the back of prawns and devein.
Clean then dab with kitchen paper towels.
Combine marinade ingredients in a bowl then rub mixture onto the prawns to season for 15 minutes.
Skewer the prawns and lightly brush with olive oil.
Grill the prawns in a preheated oven at 190°C until cooked.
Serve the prawns with dipping sauce, if preferred.
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