• 2 tablespoons Chiu Chow Chilli Oil (with chilli bits)
  • 1 tablespoon Premium Oyster Sauce
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 12 shell-on tiger prawns, deveined
  • ½ bunch of fresh coriander or parsley
  • 1 tablespoon Premium Light Soy Sauce


  1. 1

    Make a marinade with the Chiu Chow Chilli Oil, Premium Oyster Sauce, olive oil and lime juice.

  2. 2

    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.

  3. 3

    Mix the prawns with the marinade and refrigerate for 2 hours.

  4. 4

    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.

  5. 5

    Squeeze over the lime juice and splash the Premium Light Soy Sauce on top. Garnish with chopped coriander or parsley leaves and serve.

  6. 6

    Cook's tip: This Recipes also work well with salmon or other seafood.

  7. 7

    *All information included in this recipe has been provided by Lee Kum Lee.

Nutritional Details

Each serving provides
  • Energy 1264kj 302kcal 15%
  • Fat 13.1g 19%
  • Saturates 3.2g 16%
  • Sugars 10.1g 11%
  • Salt 3.5g 58%

% of the Reference Intakes

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