Ingredients

• 18-20 -jumbo prawns - cleaned and deveined
• 2 cups- mixed coloured bell peppers and onions, cut into 1-inch pieces
• 2-3 tbsp - olive oil
• 1 tbsp - Dijon mustard
• 2-3 cloves - garlic, minced
• juice of- 1 lemon
• 1/4 tsp -dried basil
• 1/2 tsp - turmeric
• 1 tbsp - coriander powder
• 2 tsp - jeera/ cumin
• 1 tbsp - cornflour
• 1/4 cup - any barbecue sauce
• salt to taste
• 1 packet -wooden skewers
• 3 tbsp - dark low-sodium soy sauce (optional)
• 4 tbsp - fish sauce or oyster sauce (optional)
• 2 tbsp - white wine (optional)
• butter

How to Make BBQ Prawns

• Soak the wooden skewers in water to prevent them from burning while barbecuing or broiling.
• Marinate all the ingredients together and set aside for 20 minutes.
• Skewer the prawns with pieces of bell-peppers and onions in between, leaving enough space at the end to flip-over.
• Grill on a barbecue or broil in your oven for 3-4 minutes each side, until white (no longer pink and translucent).
• Char a bit and then braise with butter on each side.
• Don't overcook them, else they will get rubbery and hard.
• Serve with some tartar sauce, barbecue sauce or any sauce of your choice.