Asian Prawn Brochette Recipes

ASIAN PRAWN BROCHETTE

Steps:

• 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.

PRAWN & BROCCOLI ASIAN OMELETTE

Steps:

• Beat eggs and lemon juice together and set aside. Heat 1 tbsp of the oil in a frying pan. Add broccoli and stir-fry for 2 mins. Add prawns, chilli and garlic and cook until the broccoli is just done. Tip everything out onto a plate and give the pan a wipe.
• Heat a drop more oil in the pan. Pour in half the egg mix and swirl it around to make a thin omelette. Flip over to cook the other side, then lift onto a serving plate and keep warm. Quickly make another omelette. Add half the prawn mix to each, roll up and serve drizzled with some oyster sauce, if you like.

SHRIMP BROCHETTES WITH ASIAN GLAZE

Steps:

• Soak 12 8-inch wooden skewers in water.
• Mix the soy sauce, vinegar, sesame oil, chili oil and honey together and set aside. Preheat a grill.
• Holding two skewers close together, thread each pair with four shrimp, taking care that the shrimp all lie in the same direction. Brush with the soy sauce mixture.
• Just before grilling, spread the sesame seeds on a plate and dip each skewer lightly into the seeds to coat the shrimp with seeds.
• Grill the shrimp about two minutes on each side, just until they turn pink. Serve as an appetizer with wedges of lime.

SHRIMP BROCHETTE

Steps:

• Preheat a grill for high heat. Soak skewers in water.
• Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
• Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

CHINESE PRAWN TOAST

Steps:

• Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
• Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
• Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
• Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
• Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
• Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.