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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)
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.
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