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Plum & Ancho Chile Barbequed Glazed Prawns

Servings:
Serves six Servings
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Ingredients

Plum BBQ
  • 5 plums (rough chopped)
  • 1 ounce fresh ginger (peeled and thin sliced)
  • 3/4 cup rice wine vinegar
  • 1/4 cup fresh orange juice
  • 1/4 cup mirin
  • 1 tablespoon brown sugar
  • 1/4 cup root beer
  • 1 cup dried ancho chile (seeds and stem removed)
Prawns
  • 5 plums (rough chopped)
  • 1 ounce fresh ginger (peeled and thin sliced)
  • 3/4 cup rice wine vinegar
  • 1/4 cup fresh orange juice
  • 1/4 cup mirin
  • 1 tablespoon brown sugar
  • 1/4 cup root beer
  • 1 cup dried ancho chile (seeds and stem removed)
  • 8 u-5 head on prawns (body peeled and deveined, head & tail shell on)
  • 1 tablespoon chopped cilantro
  • 2 tablespoon blended oil
  • 1 tablespoon garlic clove (chopped)

Preparation

Baking Directions:

Plum BBQ:Place all ingredients in a medium sauce pot.

Bring to a boil, then simmer for 15 minutes.

Remove from heat.

Pour into blender, process until smooth, strain.

Set aside or refrigerate.

Prawns:Skewer prawns from tail up through the head to keep it from curling on grill.

Once skewered, prawn should look almost straight.

Mix prawns, cilantro, oil and garlic to marinate 30 minutes.

Remove prawns from marinade, season with salt and pepper and throw on the grill.

While grilling, baste prawn on both sides with BBQ sauce.

Once cooked, remove from grill, remove skewer and serve over mixed organic greens.

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