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Sweet and Sour Prawns

Serves: 4
4pcs (100g/pcs) King prawns
For the marinade:
150ml. Purified water
1 tsp. Salt
For the Basting Sauce:
1 tbsp. White granulated sugar
2 tsp. Cooking Oil
For the Dipping Sauce:
11⁄2 tbsp. Tomato paste
4 tbsp. White vinegar
5 tbsp. White granulated sugar
1⁄2 tsp. Salt
Recipe preparation
In the kitchen:
  • Soak the skewers in water for 15 minutes.
  • Combine all the marinade ingredients in a bowl.
  • Using a small knife make a cut at the back of the prawn till the vein is visible then remove the vein.
  • Skewer the prawns then leave to marinade for 1 hour.
  • Mix the dipping sauce ingredients in a bowl.

At the barbecue:
  • Preheat grill to 220°C for 15 minutes with the lid down.
  • Combine the basting sauce ingredients and baste the prawns just before grilling.
  • Grill the prawn over direct heat at 220°C with the lid down for 2 minutes. Turn once and cook for 2 more minutes.
  • Place the prawns in a large platter and serve warm with the sweet and sour dipping sauce.