Description
A 25-minute, gluten-free recipe that couldn’t be simpler to make. The prawns are flavoured with a teriyaki marinade, and they will blow your mind!
Ingredients
- 500 grams Peeled Raw Prawns
- 1 Tablespoon Honey
- 1 Tablespoon Lemon Juice
- 2 teaspoons Cornflour
- 2 teaspoons Garlic Powder
- 3 Tablespoons Soy Sauce
- 1 piece (Thumb-Sized) Fresh Ginger, Peeled And Grated
- ½ Tablespoons Vegetable Oil
Preparation
Preheat oven to 180ºC (360ºF).
Whisk honey, lemon juice, cornflour, garlic powder, soy sauce, ginger and vegetable oil in a large bowl until well combined. Add prawns and make sure all of them are coated in marinade.
If you are using wooden skewers instead of metal skewers, soak them in water for about a few minutes. This will prevent them from burning in the oven.
Thread 3 prawns on each skewer. Line a baking tray with baking paper, transfer prawn skewers on the tray, then bake in the oven for 10–12 minutes.
