| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Grocery store bought teriyaki sauce |
| 1 1/2 |
c |
Soy sauce |
| 1 1/2 |
c |
Pineapple juice |
| 2 |
|
Heaping tablespoons of minced ginger |
| 2 |
|
Heaping tablespoons of minced garlic |
| 2 |
tb |
Worcestshire Sauce |
| 2 |
tb |
Habanero Tabasco Sauce |
INSTRUCTIONS
MARINADE
Here is a quick recipe from the weekend that I whipped up. It was not
particularly hot due to the guest list but I am sure that you all can
improvise. All measurements are guesses as I am not the type to
measure. I used prawn tails however tiger shrimp or other similar
shellfish would do.
Mix all marinade ingredients and set aside.
Take about 2 pounds of raw prawn tails and shell them.
Add to marinade and refrigate for about an hour or two.
Soak about 15 to 20 bamboo skewers in cold water while marinating.
Skewer prawns and bbq over hot coals about 2 and a half minutes each
side.
Serve over rice or with any traditional bbq fare.
Posted to CHILE-HEADS DIGEST by stevet@terabyte.co.nz (Steve Taylor)
on Jan 25, 1999, converted by MM_Buster v2.0l.
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