Asian Prawn Brochette

"This recipe is from Appeal magazine from one of Vancouver's celebrated chefs John Bishop. It is excellent, very tasty and easy to do. You can serve this as an appetizer and it would serve up to 10."
 
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photo by Gaia22 photo by Gaia22
photo by Gaia22
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
2hrs 10mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Rich, easy marinade that's quick to prepare with tasty results. I chose the Hoisin sauce & to broil them. The broiling worked just fine. I split the recipe in half, but still used a full 1 clove of garlic for the 16 prawns. I would not recommend skipping the use of the sesame oil. The sesame oil really helped to balance out the marinade flavors in the cooking. UPDATE: I reserved a few last night for lunch today to see how they would fair served cold. What a pleasant surprise -- I think these were meant to be served cold, Asian salad style!! Shrimp are hardier & tastier cold and these could handle the rich marinade much better today [good, but just a little too rich when hot last night I found]. I'll be making this again with the explicit purpose of serving them cold the next day. Increasing the rating from 4 stars to 5 stars when served nice & cold! Thanks [Made & Reviewed for Unrated Asian Recipe Tag]
     
  2. Fixed this yesterday at lunch. Had unexpected company and this was fast and easy. I did use my Forman Grill so my DH and his friend could visit. Made as directed only I added a little more garlic. Fabulous! Made with Recipe#379146#379146 and Recipe#158323#158323 on a salad bed of iceburg lettece, radishes and of course onions. Very tasty meal. Made for Unrated Asian Recipe Tag 2009.
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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