Prawns with Ketjap Butter


Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Prawns the size of lobsters, grilled crackling crisp in the shells, basted with a succulent, sweet-salty mixture of butter and sweet soy sauce—this is one of the specialties of Jakarta’s famous fish house, Sunda Kelapa, and those prawns are delicious enough to eat with your hands, which is what most of the customers do. We can’t get those huge prawns here, but if you live in the Pacific Northwest or Hawaii, try making this recipe with spot prawns; otherwise, use jumbo shrimp in the shells.