Asian Spiced Barbecue Prawns

This is by far my favorite recipes for shrimp! If you are having a barbecue then this is a great recipe. When i cooked this it was snowing outside so as long as you have a skillet or flat frying pan you can pretty much get the same effect. Ive impressed many folks with this recipe, this food where you need to get your hands dirty, suck out the brains from the shrimp heads and peel off the skin and legs. No squeemish people allowed! Plus it is so easy to make and only takes about 15 minutes to make. As for the beer... Just drink your favorite! I had some Rochefort 10 to drink while I was making the dish.
Ingredients:
500grams of medium sized raw prawns/shrimps with head and skin on
3Tsp sesame oil
3Tsp vegetable oil
3Tbsp rice wine/Sake ( You can either use Sake or Shaoxing rice wine, you can get this from your local chinese shop)
2Tbsp of soya sauce (I only use the Japanese Kikkoman soya sauce)
2Tbsp of honey
6 cloves of garlic chopped finely (you can use 3 cloves if you like, But I love garlic! so the more the better!)
1 Thumb sized ginger, skin peeled off and diced into tiny squares
4tsp Chinese five spice powder
3 Tbsp Chilli flakes (if you dont like spicy food then leave out the chilli flakes)
Sesame seeds


Step 1: Add all of the ingredients to the prawns and mix well with a large spoon making sure that all the spices and liquids are covering the prawns nicely and evenly.












Step 2: Heat up a skillet/frying pan on the highest heat setting.
There's no need to add oil to the pan since the prawn is already covered with sesame and veg oil.
once the pan is hot add the prawns to the pan. You only turn the prawns over when they sides have started to turn pink like in the picture below to the right. This should only take about a minute and no longer than 2 minutes.












Step 3: Turn the prawns over for a further 2 minutes then remove from the pan. Repeat the cooking steps until all the prawns are cooked. Notice in the picture below that you have that slight scorching black barbecued look, you get this from the marinade and also from not putting any oil into the pan before adding the shrimp.















Step 4: Eat it up and comment on what you thought of my recipe! Also here are some pictures of me cooking the same recipe of shrimp on a barbecue in Indonesia: