Spicy Mint Grilled Prawns Recipe
Ingredients
| Chile powder | 1 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), pressed | |
| 1 teaspoon each salt and dry basil | ||
| 1 tablespoon finely chopped fresh mint or 1 1/2 teaspoons dry mint | ||
| Salad oil | 3/4 Cup (16 tbs) | |
| Prawns | 2 Pound, deveined | |
Directions
In a bowl, stir together chile powder, vinegar, pepper, garlic, salt, basil, mint, and oil until well blended.
Add prawns, turning to coat.
Cover and refrigerate for at least 4 hours or until next day.
To cook, remove prawns from marinade and thread on skewers (reserve marinade).
Place prawns on a greased grill set 6 inches above a bed of low-glowing coals (or on a broiler pan or a rack over a shallow baking pan set 6 inches below a preheated broiler unit).
Grill or broil, basting frequently with reserved marinade and turning once, until prawns turn pink (about 4 minutes on each side).
Add prawns, turning to coat.
Cover and refrigerate for at least 4 hours or until next day.
To cook, remove prawns from marinade and thread on skewers (reserve marinade).
Place prawns on a greased grill set 6 inches above a bed of low-glowing coals (or on a broiler pan or a rack over a shallow baking pan set 6 inches below a preheated broiler unit).
Grill or broil, basting frequently with reserved marinade and turning once, until prawns turn pink (about 4 minutes on each side).
Chef
