This prawn recipe is incredibly tasty and so easy to prepare. Great as finger food for a party, you’ll have your guests at your feet begging for more! You can cook the prawns two ways, in a really hot pan or on the BBQ. If you’re using wooden skewers, don’t forget to soak the skewers in water for at least half an hour – otherwise you’re in for a really hot party!
- 1 kg peeled tiger raw prawns with tails on (slice down the back of the prawn midway to butterfly them)
- 1 cup Frank’s Buffalo Hot Sauce (from David Jones Food hall)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Black pepper to taste
- Butter or oil
Marinade prawns in all the ingredients (except butter or oil) for at least an hour. Heat butter or oil in a hot pan. Add prawns and cook until done. Remove the prawns and continue cooking the sauce down until thick and caramelised. Pour over prawns, garnish with coriander and Enjoy!
Marinade prawns in all the ingredients (except butter or oil) for at least an hour. Thread prawns on to soaked wooden skewers or metal skewers. Brush oil or melted butter on prawns and cook on BBQ. After about 5 minutes, you’ll need to brush the top side with oil or butter and flip the prawns over to finish cooking. Enjoy!