Sweet and Sour Prawns
Serves: 4
Ingredients
Recipe preparation
|
4pcs (100g/pcs) King prawns
|
|
For the marinade:
|
|
50g.Scallion
|
|
150ml. Purified water
|
|
50g.Ginger
|
|
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
|
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.