A 25-minute gluten-free recipe that couldn’t be easier to make. The prawns are flavored with a teriyaki marinade, and they will blow your mind!
- 500 grams Peeled raw prawns
- 1 tbsp Dear
- 1 tbsp Lemon juice
- 2 teaspoons Corn flour
- 2 teaspoons garlic powder
- 3 tablespoons Soya sauce
- 1 piece (thumb size) fresh ginger, peeled and grated
- ½ tablespoon Vegetable oil
Preheat the oven to 180°C (360°F).
Whisk honey, lemon juice, corn flour, garlic powder, soy sauce, ginger and vegetable oil in a large bowl until well blended. Add the prawns and make sure they are all coated in the marinade.
If you are using wooden skewers instead of metal skewers, soak them in water for about a few minutes. This will prevent them from burning in the oven.
Thread 3 shrimp onto each skewer. Line a baking sheet with parchment paper, place the shrimp skewers on the sheet, then bake for 10 to 12 minutes.