large prawns, shelled, deveined, heads and tails intact
spring onions, thinly sliced
cm ginger, peeled and sliced thinly
Sweet and sour sauce
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 brine ingredients and the prepared prawns. Refrigerate for an hour to brine.
Prepare the barbecue for direct cooking over high heat (230°C to 290°C). Remove the prawns from the brine 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.