Sweet and Sour Prawns

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep 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.

Ingredients

 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

Directions

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.

Sweet and Sour Prawns
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