Inihaw na Hipon

Ingredients:
20 large prawns, shelled
bamboo or metal skewers
Marinade:
2 tablespoons light soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon sugar

Inihaw na Hipon

Thoroughly combine marinade in a bowl. Arrange prawns in skewers, 3-4 prawns per skewer. Prepare barbecue equipment.

Place prawns on hot grill, basting it with the marinade during the course of cooking. It does not take long to grill prawns, about 2-3 minutes on each side until golden brown.

Arrange on a platter and garnish with parsley leaves and some cherry tomatoes. Serve immediately.