Portion: Serves 8
1 lb frozen tiger prawn, thawed, peeled and deveined
3 tbsp orange juice
2 tbsp chili-garlic sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp grated fresh ginger
1 tsp finely grated orange zest
Soak skewers in water for 20 minutes to prevent burning.
In a large bowl, stir orange juice with chili-garlic sauce, oil, sugar, ginger and orange zest. Add prawns. Stir until evenly coated. Marinate for 30 minutes.
Thread 3 prawns on each skewer and place on a rack set on top of a rimmed baking sheet. Broil until prawns are cooked, 2-3 minutes. Turn prawns over and continue broiling until cooked through, another 2-4 minutes.
Meanwhile, pour leftover sauce into a small saucepan over high heat. Bring to a boil, uncovered. Continue cooking and reduce sauce to 1/3 cup, approximately 7 minutes. Serve sauce on the side or brush over cooked prawns.
(3.9g carb per serving)
You can also cook the prawns skewers on the barbeque.