Spicy King Prawn


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


  1.  Butterfly the prawns. Mix them with the marinade and leave in fridge for at least 2 hours. ​

  2. 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. ​

  3. Squeeze over the lime juice and splash the double deluxe soy sauce on top. Garnish with chopped coriander or parsley leaves and serve.