Tuesday, July 30, 2013

Grilled Prawn with Lychee


16 fresh prawns, shell removed and deveined
12 lychee, drained
2 tsp freshly crushed Hot Chick Spicy Salt
4 skewers, metal or bamboo


  • Marinate the prawns with crushed Hot Chick Spicy Salt, use more if you wish to. Set aside for 15-30 minutes.
  • Skewer the prawns and the lychee alternately, starting and ending with the prawn. 4 prawns and 3 lychee on each skewer.
  • Grill on a very hot griddle or pan, 3 minutes on each side.
  • Serve with mango and lychee salsa.

Serves 4 as appetizer or 2 as mains.

Okay, here’s the deal, of course the recipe works best with Hot Chick Spicy Salt, but in case you run out of stock, and the spicy salt is back ordered, you can use any spice mix you find suitable. Taste will vary depending on the spices used.

As I am all for whole and healthy way of cooking, I have not used any oil in preparing this dish, and it taste really wonderful, the clean fresh flavor of the prawn being teased by the burst of flavor of the spices and the unique sweetness of the lychee. However, if you are one of those who can’t think of cooking sans oil (or you don’t have a non-stick griddle) you may use a bit of oil to oil the pan.

Not a big fan of prawn? No worries, try using squids or fish cubes instead, work just as well. Lychee can be replaced with (fresh or canned)pineapple or canned rambutan too, any fruit that’s sweet and tangy.

And lastly, why not have this at your next BBQ? It’ll sure be a big hit, and no one has to know how crazy-eazy the recipe is. Hint hint, the secret is in the Hot Chick Spicy Salt;)
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