Chilli Bean Madagascan Tiger Prawns by Ching He Huang
Lee Kum Kee

Chilli Bean Madagascan Tiger Prawns by Ching He Huang

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This is such a simple yet stunning Asian BBQ recipe, super easy, quick marinade using Lee Kum Kee’s Chilli Bean Sauce which gives an umami rounded note with a hint of chilli. By keeping the shells of the prawns on, you are protecting the juices of the prawns, plus, the head is where the best juices are. Easy and gourmet, perfect for entertaining family and friends and so fun to eat. Enjoy!


4 Large Tiger Prawns
1 Tbsp Rapeseed oil
1 tsp  Golden syrup


1 Tbsp Shaoxing wine


Few Lemon wedges


1 Keep the head, shell and tail on the Prawns.
2 Using a very sharp knife, slice through the back of the spine of each Prawn. De-vein and discard any grit. Rinse under cold running water.
3 Place the prawns in a bowl. Season with Shaoxing wine
4 Spoon some Lee Kum Kee Chilli Bean Sauce in-between the back of the spine and marinate for 15 minutes.
5 Soak some wooden skewers. Skewer the underbelly of each of the prawns. Repeat.
6 Heat a grill to medium heat and brush the prawns with some rapeseed oil.
7 Place the prawns on the grill and cook for 1 minute until the prawns have turned a red-pink and the flesh has turned opaque white. For the last few seconds of cooking, drizzle over some golden syrup for a touch of sticky sweetness.Serve with lemon wedges.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.