05 Dec 2022
20 Minutes | easy | Serves 2
This is inspired by the sweet and sour prawns from Cantonese restaurants, and its sauce is similar – plenty of sweetness and heat from the sriracha, which is balanced by acidity from vinegar. It’s a powerful dipping sauce, so a little goes a long way. You could also use king prawns for this recipe.
To make the sauce, combine the garlic, tomato puree, sriracha, brown sugar, white wine vinegar, chilli flakes and salt in a small saucepan over a medium heat. Cook for a few minutes until everything is thick and bubbling.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium.
Toss the prawns and pineapple chunks with a small dash of oil. Thread the prawns onto skewers, alternating occasionally with pineapple chunks. Cook for a minute each side, or until the prawns are completely pin
Serve immediately with the sauce, spring onions and coriander
This prawn dish is so quick to cook and is lovely served with rice to make a more substantial meal. However, it will work just as well as a quick snack or starter.
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