I went to a friend’s the other day for a BBQ lunch. I have to say I’m not much of a BBQ person, but am happy to let other people do it when they know how to cook — and she does. I’ve had BBQ prawns on many occasions but I really enjoyed her take on Korean/Oriental Spicy King Prawns.

You can actually buy Korean chilli paste, from any good Oriental suppliers (there’s a great one in San Pedro) but you can substitute the sauce by using a mix of tomato ketchup and very hot chilli sauce (Sriracha) (3 to 1)





4/5 minutes

Prep. time:

20/25 minutes


Fairly Simples!



  • 24 King Prawns on skewers (6 each)

    2 tbsp Soy Sauce/Ketjap Manis

    1 Tbsp sesame Oil

    Juice of half a lime

    Thumb sized peeled and grated fresh ginger

    3-4 Spring onions finely chopped

    For the Glaze

    4 tbsp of the Korean spice or 3-1 of the ketchup mix as described

    2 tbsp of honey

    Juice of half a lime

    1 tea spoon Sesame oil

    4 Tea spoons of sesame seeds

Step by Step Instructions

Step 1

Toss the king prawns in the soy sauce, sesame oil and ginger. Add the lime and spring onions. Place on wooden skewers that have been soaked in water. Place in the fridge.

Make the glaze. Mix all the ingredients together. Set aside.

Step 3

Use the remnants of the glaze as a dip and serve with an Asian style salad. Sprinkle over chopped spring onion and fresh chili to choice.

Step 2

Ideally place on a very hot BBQ and seal the prawns either side. Brush on the glaze and keep turning the prawns for no more than four minutes to have a perfectly cooked  prawn.

If you don’t want to use a BBQ, use a fry pan on top of your stove.

Step 4

Drink with an ice cold rosé 

Bon Appétit !