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An Appetiser Idea: Ginger Prawns With Soy Sauce

An Appetiser Idea: Ginger Prawns With Soy Sauce

Ginger Prawns With Soy Sauce

Ginger Prawns With Soy Sauce

Whew! 2018 is almost out of the door and I can't help but to be excited for the coming months! I am already in the Christmas spirit! The past few months has been seriously hectic but super exciting with getting started on new ideas, organising events and trying out new appetisers like this Ginger & Soy Prawns which I can't wait to make again! Sadly my husband is allergic to prawns so I had to enjoy this juicy, highly flavourful bad boy all by myself 🙈. It's super easy and a fab idea to serve up for guests at any event. It's a great balance between the soy sauce, the heat from the cayenne pepper and  ginger and a back sweetish taste from the sugar. I wouldn't want it any other way. 


I discovered a fish shop recently in Cantonments ( opposite the EU building) and I was super enthralled by the variety of seafoods on ice. That's where I grabbed up my fresh prawns. 

I grilled the prawns in a grill pan I grabbed from Shoprite about two months ago and I must say it has been quite satisfactory for grilling patties, vegetables and of course more recently the prawns thanks to it's non-stick surface. 

grilling prawns

grilling prawns

The ingredients needed for this appetiser are available in every major supermarket and even in the little corner store in your area. That's what makes it so awesome! 

The prawns are simply doused and marinated in a ginger and soy sauce for about 15 minutes for every ingredient to come perfectly together. 

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Always wash out your prawns and shrimps very well under running water to get rid of any gritty sandy bits. Okay, enough talking...let's do this! 



500g Unshelled Fresh Prawns 

2 medium-sized Ginger root minced

 2 tablespoons Dark Soy Sauce

1 tablespoon Honey

2 cloves of Garlic minced

Cayenne Pepper

Lemon Juice from 1 Lemon

Spring Onions



1. Wash prawns under running water. 

2. Remove the head by pulling and twisting it away from the body.

3. Gently peel back the shell from the underbelly of the prawn to expose the flesh. 

4. De-vein the prawns by using a paring knife to gently slit along the spine of the prawns and pull out the black vein. 

4. Sprinkle lemon juice over the prawns. 

5. Using a fork mix together the garlic, spring onions, soy sauce, minced ginger, honey, cayenne pepper and 1/2 teaspoon of salt in a small bowl. 

6. Pour ginger soy sauce over prawns. Allow to marinate for 15 minutes. 

7. Set a grill pan on fire at medium-heat. Drizzle vegetable oil to lightly coat the surface. 

8. Grill prawns in the hot pan, two minutes on each side. 

9. Serve with any appetiser of your choice or on it's own. 

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