Chargrilled Sweet And Sour Prawns
These butterflied prawns are grilled to perfection and coated in a sweet and tangy sauce with a hint of heat. The juicy prawns are paired with fresh coriander and zesty lime for a burst of flavor in every bite. Perfect for a quick and delicious seafood dish that will impress your guests.
— Constant Cookbook
Ingredients
- 6 large prawns
- pinch sea salt
- drizzle vegetable oil
- large handful fresh coriander
- 1 lime
- 4-5 tbsp white wine vinegar
- 3-4 tbsp caster sugar
- 4cm/1in piece fresh ginger
- 1 mild red chilli
Instructions
- To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns.
- For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through.
- Slice the ginger into thick slices and add to the sauce in the pan.
- Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary.
- Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns.
- Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side.
- Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce.
- Add the coriander and a squeeze of fresh lime juice to the pan.
- Stir together until the prawns are coated in the sauce. Serve straightaway.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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