Sweet and Sour Prawns
People
Serves 3
Prep Time
15 min.
Marinating Time
1 h
Barbecue Time
4 min.
- People
- Serves 3
- Prep Time
- 15 min.
- Marinating Time
- 1 h
- Barbecue Time
- 4 min.
the Ingredients
- 12 large prawns, shelled, deveined, heads and tails intact
Marinade:
- 150 milliliters water
- 4 spring onions, thinly sliced
- 3 cm ginger, peeled and sliced thinly
- 1 teaspoon salt
Dipping Sauce:
- 1 tablespoon tomato paste
- 4 tablespoons white vinegar
- 4 tablespoons white sugar
- 2 teaspoons olive oil
- ½ teaspoon salt
Baste:
- 1 tablespoon olive oil
- 3 teaspoons white sugar
- 1 teaspoon sea salt
These Chinese inspired sweet and sour prawns are sensational on the barbecue!
Instructions
- 01 If using wooden skewers, soak in water for at least 30 minutes. In a large bowl combine all the marinade ingredients and the prepared prawns. Refrigerate for an hour to marinate.
- 02 Prepare the barbecue for direct cooking over high heat (230°C to 290°C). Remove the prawns from the marinade and thread three prawns onto each skewer. Combine all the baste ingredients and apply to the prawns with a basting brush just before grilling.
- 03 Grill the prawns over direct high heat, with the lid closed, for 4 minutes, flipping once halfway through the cooking time, or until the prawns have cooked through.
- 04 Serve the prawns immediately with the sweet and sour sauce.
the Ingredients
- 12 large prawns, shelled, deveined, heads and tails intact
Marinade:
- 150 milliliters water
- 4 spring onions, thinly sliced
- 3 cm ginger, peeled and sliced thinly
- 1 teaspoon salt
Dipping Sauce:
- 1 tablespoon tomato paste
- 4 tablespoons white vinegar
- 4 tablespoons white sugar
- 2 teaspoons olive oil
- ½ teaspoon salt
Baste:
- 1 tablespoon olive oil
- 3 teaspoons white sugar
- 1 teaspoon sea salt
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