8 large king prawns in their skins
1 red chilli (finely chopped)
1 jar Wing Yip Spicy Szechuan Sauce
1 spring onion (chopped)
Trim the feelers, sharp shell at the head and tail of the prawn with a pair of scissors.
Marinade the prawns using half the Szechuan sauce, chopped spring onions and chillies for 1 hour.
Cook on a hot barbecue and brush with the remaining sauce.