12 shell-on tiger prawns, deveined
½ bunch of fresh coriander/parsley
2 Tbsp Lee Kum Kee Chiu Chow Chilli Oil
1 Tbsp Lee Kum Kee Chilli Garlic Paste
1 Tbsp olive oil
Juice of 1 lime
1 Tbsp Lee Kum Kee Premium Light Soy Sauce
Butterfly the prawns. Mix them with the marinade and leave in fridge for at least 2 hours.
Cook the tiger prawns on a hot barbecue for 3 to 4 minutes, or until cooked through. Turning every 30 seconds and basting with the remaining marinade whilst cooking.
Squeeze over the lime juice and splash the double deluxe soy sauce on top. Garnish with chopped coriander or parsley leaves and serve.