Chargrilled Sweet and Sour Prawns

Butterflied prawns grilled until charred, then tossed in a sticky ginger and chilli reduction with fresh coriander and lime.

Quick Seafood Dairy Free Grill Gluten Free Prawns

Estimated Nutrition

Calories

241.2

kcal / serving

482.4 kcal total

Carbs

32.7g

per serving

65.4 g total

Fat

8.1g

per serving

16.2 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

White Wine Vinegar

Fruits

piece

Lime

Juice only

NutsSeeds

pinch

Sea Salt

handful

Coriander

Fresh

OilsFats

Vegetable Oil

For drizzling

Seafood

piece

Prawns

Butterflied, shells on, heads removed

Vegetables

Ginger

Fresh, unpeeled

piece

Red Chilli

Mild

Method

Butterfly prawns by removing heads and cutting through the center body from belly to tail without cutting through the skin.

Heat white wine vinegar and sugar in a small saucepan over medium heat.

Add thick slices of ginger to the vinegar mixture.

Add sliced chilli and simmer for five minutes until the sauce is reduced and sticky.

Preheat a ridged grill pan and season prawns with sea salt and vegetable oil.

Grill prawns for 3 minutes per side until charred and cooked through.

Transfer the grilled prawns into the pan containing the reduced sweet and sour sauce.

Stir in chopped coriander and a squeeze of fresh lime juice.

Toss to coat the prawns thoroughly and serve immediately.