Asian Prawn Brochette Recipes

ASIAN PRAWN BROCHETTE

Steps:

• Peel the prawns and marinate them with the garlic, ginger, teriaki, hoisin (or oyster)& lime juice, covered, in the fridge for apprx 2 hours.
• Just before BBQ (or broiling) and heat (BBQ medium-high heat, broiler about 6" from heat).
• Use 2 parallel wooden skewers for each brochette (this prevents them from flopping and you can cook them evenly on both sides).
• Baste the prawns with the sesame seed oil.
• Place a quarter wedge of lime on the end of each brochette.
• BBQ Or broil for apprx 5 minutes each side, the time depends on the size of the prawn.
• do not over cook they are done when they turn pink To serve garnish with the cilantro.

PRAWN AND BACON BROCHETTES

Steps:

• Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
• On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.

SHRIMP BROCHETTES WITH ASIAN GLAZE

Steps:

• Soak 12 8-inch wooden skewers in water.
• Mix the soy sauce, vinegar, sesame oil, chili oil and honey together and set aside. Preheat a grill.
• Holding two skewers close together, thread each pair with four shrimp, taking care that the shrimp all lie in the same direction. Brush with the soy sauce mixture.
• Just before grilling, spread the sesame seeds on a plate and dip each skewer lightly into the seeds to coat the shrimp with seeds.
• Grill the shrimp about two minutes on each side, just until they turn pink. Serve as an appetizer with wedges of lime.