Grilled Skewered Prawns

  • images/grilled_skewered_prawns.jpg

Makes 16 skewers


  • 1/4 cup hosin sauce
  • 1 tablespoons soy sauce
  • 2 tablespoons vegetables oil
  • 1 tablespoon sesame oil
  • Pinch of black pepper

  • 32 medium-size raw shrimp, about 1 pound, peeled and deveined
  • 16 bamboo skewers
  • 1 can (8 oz.) pineapple chunks, drained
  • 1 red or green bell pepper, seeded and cut into 1-inch squares


  1. Combine marinade ingredients in a bowl. Add shrimp and stir to coat evenly. Cover and refrigerate for 1 hour.
  2. Soak bamboo skewers in water for 10 minutes.
  3. Remove shrimp from marinade; reserve marinade. On each skewer, thread 1 shrimp, 1 pineapple chunk, 1 piece bell pepper, and 1 more shrimp.
  4. Light a charcoal fire. When the coals are all white, spread them out in one layer. Oil the grill with an oil-soaked paper towel. Place skewers on grill and cook, basting frequently with reserved marinade until shrimp feel firm and turn pink, about 3 minutes on each side.