Smok’n Hot and Sticky BBQ Prawns

By Shane Wratt

Ingredients

Prawns (1 kg), raw, de-shelled and deveined
Glasseye Creek Sauce 1/2 Cup
Kikkoman Soy (or good Japanese Soy Sauce) 1/2 Cup
Chilli Powcer – 1 teaspoon

Dipping Sauce
1/2 C of Japanese Mayo
2T of Sweet Chilli Sauce
Combine for dipping sauce

Process
Mix Glasseye Creek and Soy sauces and chilli powder. Add prawns and cover with the sauce. Refrigerate and let them rest for 30 mins.

Heat a good pan to hot heat or grill on high heat for bugger all ( (they are a tiny piece of meat after all). Do not over crowd the pan with the prawns as this will suck out the heat. They need to be cooked fast and hot, so do several small batches.

Serve with a Chilli Mayo Dip on the side, and a squeeze of lemon over the wee blighters won’t hurt either! Enjoy.