Black Tiger King Prawns with Chilli Plum Sauce
	250 g    large raw tiger prawns   10 ml    peanut oil   30 g    rock salt   1   lemon   30 g    honey     Sauce   50 g    plum jam   1   small red chilli   10 ml    oyster sauce   10 ml    rice vinegar   1 tsp    ginger   1 Tbs    brown sugar     salt & pepper   5 ml    vegetable oil     1 Sauce: Heat oil and sauté ginger and chilli. Add remaining ingredients and simmer for a few minutes. Cool and store in refrigerator until required. 2 Prawns: Mix honey, lemon wedges, oil and prawns and toss until all coated with the honey. Add salt to mix and toss again until coated with salt. 3 Saute the prawns on hot BBQ until cooked and serve with the chilli plum sauce.   Servings: 6   Copyright © 2006, The Gourmet Saint