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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 3 1/2 fluid ounces canola oil
- 1 3/4 fluid ounces mirin (Japanese sweet rice wine)
- 1 1/2 teaspoons red pepper flakes
- 2 large garlic cloves, crushed
- 1 lemon, zested
- 1/2 teaspoon salt
- 24 spot prawns
Method
- Stir canola oil, mirin, pepper flakes, garlic, lemon zest, and salt together in a small bowl.
- Place prawns in a resealable plastic bag; pour in marinade. Press out excess air; seal the bag. Marinate prawns in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread prawns onto skewers; discard marinade.
- Grill prawns until opaque, about 3 minutes each side.
