Kao Da Xia (Spicy Grilled Prawn Skewers)
The shells are crunchy! A headed shrimp dressed in cumin and chili peppers
Description
Large head-on prawns skewered with their shells, heavily dusted with salt, cumin, and chili, and charcoal-grilled until crispy. A classic seafood BBQ item.
Restaurants serving Kao Da Xia (Spicy Grilled Prawn Skewers)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Head-on prawns(Black Tiger etc.)
- Grilling oil
- Salt
- Cumin powder
- Chili powder
Instructions
- [Authentic Recipe]
- Take large head-on prawns (like Black Tiger), snip the back to devein, and pierce a bamboo skewer perfectly straight from tail to head so they don't curl when cooked.
- Place on a charcoal grill, basting frequently with oil, until the entire shell turns a brilliant, roasted red.
- Just as the shells become dangerously crispy, aggressively shower them directly with a heavy spice blend of coarse salt, cumin, and chili powder.
- The result is plump, juicy meat inside, and a heavily spiced, deep-fried-like crunchy shell outside.
Learn more Spice, substitutes, tips
Key spices
Cumin、Aromatic grilled shells
Substitutes at Japanese supermarkets
(Can be made directly with Japanese head-on prawns)
Pairing
Cold White Wine / Beer
Trivia
[Trivia] Seafood like prawns and oysters are hugely popular at Chinese skewer shops. Unlike Japanese salt-grilling, Chinese BBQ uniquely pairs 'Cumin (Ziran)' even with seafood.
Eating tips & etiquette
[Unique Eating] While some peel them politely, hardcore fans crunch through the 'spice-coated crispy shells and tails' whole to experience the full seafood flavor.
Allergen
Shrimp