Ingredients
12 - 16 counts of Tiger Prawns
1 cup papaya juice (250ml)
1/3 cup cilantro chopped fine (80ml)
1/4 cup tequila (60ml)
1 – 2 Thai chili chopped finely (depends on how hot you want)
2 tablespoons of peanut cooking oil (30ml)
Garlic salt and pepper to taste
1 half-ripe papaya (cut to thin strips)
12 - 16 counts of Tiger Prawns
1 cup papaya juice (250ml)
1/3 cup cilantro chopped fine (80ml)
1/4 cup tequila (60ml)
1 – 2 Thai chili chopped finely (depends on how hot you want)
2 tablespoons of peanut cooking oil (30ml)
Garlic salt and pepper to taste
1 half-ripe papaya (cut to thin strips)
Directions
Peel and devein the tiger prawns.
Place into a re-sealable plastic bag.
Add tequila, papaya juice, cilantro, Thai chili and cooking oil.
Mix in bag to evenly coat shrimp.
Place in refrigerator for 30 minutes.
Prepare the barbecue for direct grilling. Preheat the griller to high heat.
Remove tiger prawns from refrigerator & pat dry.
Use remaining marinade or sauce and heat for 10mins & mix with papaya strips. (set aside)
Season the prawns with garlic salt and pepper.
Oil the grill and place prawns on direct heat for 2 minutes per side.Or until the prawns are bright pink and opaque all the way through.
Serve with garnish and half-ripe papaya strips on plate.
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