Prep 30 mins
Cook 5 mins
Based on a recipe from Ken Hom’s Quick & Easy Chinese Cooking. Ken says, “Most of the work in this recipe may be done well in advance; the actual cooking takes but 5 minutes and the shellfish emerge from under the grill redolent of cilantro and tangy ginger, an ideal appetizer for guests.” They can be cooked on the grill or in the broiler. They make an elegant cold buffet dish, or a quick and easy lunch. Quantities are easily scalable. I think these are great and very pretty!
- 453.59 g prawns, fresh and raw
- 14.79 ml light soy sauce
- 4.92 ml rice wine or 4.92 ml dry sherry
- 4.92 ml toasted sesame oil
- 29.58 ml fresh cilantro, minced
- 9.85 ml Chinese white rice vinegar
- 4.92 ml fresh ginger, peeled and chopped
- Preheat the broiler or light a fire in an open grill.
- Peel prawns, discarding shells.
- Optional step: devein prawns using a small sharp knife to partially split the prawns lengthways and remove the fine digestive cord.
- Pat prawns dry with paper towels.
- Mix together the marinade ingredients. Add the prawns and set aside for 10 minutes.
- Mix sauce ingredients together and set aside.
- Place prawns on a baking tray big enough to fit under the broiler. Alternatively, cook them on a grill over gray coals.
- Cook the prawns for 3 minutes on one side, flip, and cook for 2 minutes on other side.
- Serve prawns with sauce.
Very tasty, simple prawn recipe! I served this as a main dish for lunch with some sesame noodles, and it fed two of us easily. Yum! Thanks mersaydees!
An outstanding appetizer. I prepared them on the grill and served cold. I put them on ice in a shrimp dish with the sauce in the middle. Very tasty. I did leave the tails on for little handles. A tad bit messy but well worth it. Love cilantro so knew this was going to be a keeper. Thanks marsaydees for posting.
oh wow. These prawns are fantastic. They are salty from the soy sauce when out of the broiler, but the tart and flavorful dip balances it perfectly into a great combination of flavors