12
large prawns, shelled, deveined, heads and tails intact
Marinade
150 millilitres
water
4
spring onions, thinly sliced
3
cm ginger, peeled and sliced thinly
1 teaspoon
salt
Sweet and sour 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
Instructions
These Chinese inspired sweet and sour prawns are sensational on the barbecue!
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.
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.
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.
Grill the prawns over high heat, with the lid closed, for 4 minutes, flipping once halfway through the cooking time, or until the prawns have cooked through.
Serve the prawns immediately with the sweet and sour sauce.