Grilled Tiger Prawns*
Mix the ingredients together well, put them in a soufflé dish and leave overnight to marinate.
Put the soufflé dish on the barbecue on the following day and cook the prawns for approx. 15 minutes, stirring occasionally.
Tip! You can also add fine strips of vegetables, coriander and chilli when you cook the prawns. Serve with fresh baguette.
*Recipe of professional chef, Thomas Krause, who owns a network of cookery schools
Ingredients for 4 portions:
- > 12 tiger prawns, peeled and cleaned
- > 1 tin of coconut milk
- > 100 ml Kikkoman Sukiyaki stir-fry sauce or Teriyaki marinade
- > 1 tbsp. peanut butter
- > 2 tbsp. natural peanuts
- > 100 ml orange juice
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