Spicy Mint Grilled Prawns
|Chile powder||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Dry basil||1 Teaspoon|
|Chopped mint/1 1/2 teaspoons dry mint||1 Tablespoon|
|Salad oil||3⁄4 Cup (12 tbs)|
|Prawns||2 Pound, deveined|
In a bowl, stir together chile powder, vinegar, pepper, garlic, salt, basil, mint, and oil until well blended.
Add prawns, turning to coat.
Cover and refrigerate for at least 4 hours or until next day.
To cook, remove prawns from marinade and thread on skewers (reserve marinade).
Place prawns on a greased grill set 6 inches above a bed of low-glowing coals (or on a broiler pan or a rack over a shallow baking pan set 6 inches below a preheated broiler unit).
Grill or broil, basting frequently with reserved marinade and turning once, until prawns turn pink (about 4 minutes on each side).