Make a marinade with the Chiu Chow Chilli Oil, Premium Oyster Sauce, olive oil and lime juice.
Butterfly the prawns using a sharp knife and making a deep incision (but not through the prawn). Open the prawn up like a butterfly and press it down gently so that it stays that way. Give the prawns a good rinse and get rid of the intestinal track.
Mix the prawns with the marinade and refrigerate for 2 hours.
Cook the tiger prawns on a hot BBQ for 3 to 4 minutes, or until cooked through. Turn every 30 seconds and baste with the remaining marinade whilst cooking.
Squeeze over the lime juice and splash the Premium Light Soy Sauce on top. Garnish with chopped coriander or parsley leaves and serve.
Cook's tip: This Recipes also work well with salmon or other seafood.
*All information included in this recipe has been provided by Lee Kum Lee.