These Chinese inspired sweet and sour prawns are sensational on the barbecue!
Instructions
- 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.
- 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.
- 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.
- Grill the prawns over high heat, with the lid closed, for 4 minutes, flipping once halfway through the cooking time, or until the prawns have cooked through.
- Serve the prawns immediately with the sweet and sour sauce.
Brine
Sweet and sour sauce
Baste
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