Print Options:
Sweet and Sour Prawns
Yields1 ServingPrep Time15 minsCook Time1 hr 4 minsTotal Time1 hr 19 mins
These Chinese inspired sweet and sour prawns are sensational on the barbecue!
12 l large prawns, shelled, deveined, heads and tails intact
BRINE
150 ml millilitres water
4 spring onions, thinly sliced
3 cm ginger, peeled and sliced thinly
1 tsp teaspoon salt
SWEET AND SOUR SAUCE
1 tbsp tablespoon tomato paste
4 tbsp tablespoons white vinegar
4 tbsp tablespoons white sugar
1 tsp teaspoons olive oil
½ tsp teaspoon salt
BASTE
1 tbsp tablespoon olive oil
3 tsp teaspoons white sugar
1 tsp teaspoon sea salt
1
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.
2
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.
3
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.
4
Serve the prawns immediately with the sweet and sour sauce.
Nutrition Facts
Serving Size 3