Barbecue Udang

In Australia, the barbeque tradition grows in the suburbs. There really is no reason not to barbecue. The residents like to gather, the weather is sunny in many big cities, the food ingredients are of high quality. The hallmark of barbecue in Australia is the shrimp. Already a package with meat, chicken, and corn, of course there is shrimp satay or grilled shrimp on the grill.

The ingredients and seasonings used are as follows:

  • Provide 1/2 kg of tiger prawns (can be replaced with other shrimp)
  • Take 2 bell peppers (red and green)
  • Prepare 1/2 of an onion
  • Use Marinade:
  • Prepare 2 cloves of garlic puree
  • Prepare a pinch of salt and pepper
  • Take 1 tbsp of sweet soy sauce
  • Prepare 3 tablespoons chili sauce
  • Prepare 1 tbsp tomato sauce
  • Prepare 5 tablespoons of barbecue sauce
  • Use 2 tbsp vegetable oil

Steps to prepare Barbeque Shrimp:

  1. Clean the prawns. Remove the head and skin. Cut the back and remove the dirt. Wash again
  2. Mix the prawns with the chopped onions and bell peppers. Mix with the marinade. Stir well. Let stand 10-15 minutes
  3. Skewer using a skewer and add the remaining marinade. Bake or grill until the prawns are tender while smothered in the remaining marinade.

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