1 garlic clove (chopped)
1 tsp ginger (grated)
1 Tbsp teriyaki sauce
1 Tbsp hoisin sauce
1 Tbsp lime juice
2 Tbsp sesame oil
1 Tbsp cilantro (chopped)
1 lime (quartered)
Mix the garlic, ginger, teriyaki sauce, hoisin sauce and lime juice together to form a marinade.
Peel the prawns and marinate them, covered, in the fridge for approximately 2 hours before roasting.
Use two parallel wooden skewers for each skewer. Baste the prawns with the sesame seed oil. Place a quarter wedge of lime on the end of each skewer.
BBQ for approximately 5 minutes each side, the time depends on the size of the prawn. They are done when they turn pink.
Garnish with the rosemary and serve.
Cooks in: 40 minutes
Pairs well with Offspring Cape White Blend.