Grilled Prawns with Spicy, Sweet and Sour Sauce

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.

Ingredients

  • 12 shelled king prawns
  • 50g pineapple chunks
  • 2 cloves garlic, grated to a paste
  • 1 tablespoon tomato puree
  • 100g sriracha
  • 2 tablespoons brown sugar
  • 2 tablespoons white wine vinegar
  • 1 teaspoon chilli flakes
  • ½ teaspoon salt
  • 1 spring onion, finely sliced
  • Small handful coriander leaves
  • Oil, for cooking

Directions

1.

Make the sauce

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.

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2.

Preheat two gas burners

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

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3.

Serve

Serve immediately with the sauce, spring onions and coriander

4.

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.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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