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Asian Grilled Shrimp
Ingredients
- 2 Pounds Extra Jumbo Prawns With Head and Skin On
For The Marinade:
- 1 Tablespoon Totole Granulated Chicken Flavor Soup Base Mix
- 1/2 Teaspoon Crushed Chili Flakes
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Chinese Five Spice Powder
- 1/8 Teaspoon Black Pepper
- 1 Tablespoon Fish Sauce
- 5 Garlic Cloves ( Minced )
Cook The Prawns With:
- 4 Tablespoons Of Butter ( Divided )
Choose Your Dip For The Shrimp:
- Lemon Juice Dip ( 2 yellow lemons, salt and black pepper needed for this dip )
- Mayo Siracha Dip ( A bottle of Kewpie Japanese Mayo and a bottle of Siracha Hot Sauce is needed for this dip)
Equipment Needed:
- 12" " Cast Iron Skillet Or A Cast Iron Stove Top Grill
Instructions
- Trim the prawns. Cut and remove the long antennas as well as the sharp spines above the prawn's head. Turn the prawns over and cut off all of the legs.
- Wash the prawns in cold water with a tablespoon of salt. Rinse to remove the salt.
- Dump all 2 pounds of the prawns into a large mixing bowl and add in the marinade ingredients. Add in 1 tablespoon of the Totole Granulated Chicken Powder, 1/2 teaspoon of the crushed chili flakes, 1/2 teaspoon of garlic powder, 1/4 teaspoon of the Chinese Five Spice powder, 1/8 teaspoon of black pepper, 1 tablespoon of fish sauce and the minced garlic cloves. Toss to combine everything. Marinate for 15 minutes.
- The prawns will need to be cooked in 2 batches so divide the prawns evenly in half. Let's cook the first batch ! Heat the cast iron skillet on medium-high and once the pan is hot add in 2 tablespoons of butter. Allow the butter to melt then lay the prawns down into the pan in a single layer. Don't forget to scoop some of the minced garlic from the bottom of the mixing bowl and add it to the pan. Cook the prawns until they are pink on one side.
- Then turn the prawns over and cook the prawns until they are lightly browned. The prawns are done once the tail has curled up. Cook approximately 2 minutes on the first side and 1 minute on the other side or until lightly browned.
- Repeat the process with the second batch of prawns.
- There are 2 different dips to choose from: To make a lemon juice dip, squeeze a lemon wedge or two into a small dipping bowl. Then add a pinch of salt and black peper. Mix to combine. To make a mayo siracha dip, squeeze some japanese mayo into a small dipping bowl then squeeze in some siracha hot sauce. Mix to combine. I personally prefer the mayo siracha dip but either will work.
Notes
How to eat this:
Break off the head of the prawns . Suck the juices from the opening of the heads ( optional ). Lick the the seasoning off of the prawns then peel them. Dip the prawns into your choice of dipping sauce.
