asian prawn brochettes

30 Western Family raw black tiger or white prawns
1 garlic clove, minced
5 mL (1 tsp) minced fresh ginger root
15 mL (1 tbsp) Western Family teriyaki cooking sauce
15 mL (1 tbsp) hoisin or oyster sauce
1 juice of 1 lime
30 mL (2 tbsp) sesame oil
15 mL (1 tbsp) chopped fresh cilantro
lime wedges for garnish
wooden skewers

1. Soak wooden skewers in water for 20 to 30 minutes.

2. Peel the prawn tails and place in a glass or stainless-steel dish. Add garlic, ginger, teriyaki, hoisin or oyster sauce and lime juice. Toss together well. Cover and refrigerate 2 hours.

3. Just prior to cooking, remove prawns from the marinade. Discard any leftover marinade. Preheat
barbecue or broiler to medium-high. For each brochette use 2 parallel large wooden skewers. This prevents the prawns from flopping around when turned. Skewer the prawns and brush with sesame oil.

4. Barbecue or broil for 5 minutes each side until prawns turn pink. To serve, garnish with cilantro and lime wedges.

Makes 4 servings.

Nutritional Analysis:
Calories 397, Protein 26.7 g, Fat 18 g, Carbohydrate 31.2 g, Fibre 2.6 g