Perfect Sweet-and-Sour Prawns
Perfect Sweet-and-Sour Prawns

Ingredients

Method

  • 6 large prawns, butterflied and heads removed
  • Pinch of sea salt
  • Veg oil
  • Handful of coriander
  • 1 lime, juice only
  • For the Sauce
  • 5 tbsp white wine vinegar
  • 4 tbsp fine sugar
  • 4cm piece of ginger
  • 1 mild chilli, finely chopped
  • Pour the vinegar into a small pan over a medium heat, and add the sugar. Slice the ginger and add to the sauce along with the chilli. Simmer until the sugar dissolves and the sauce is sticky - about 5 mins should do it.
  • Meanwhile, season the prawns and rub with oil, and griddle for about 3 mins on each side on a hot pan, until slightly charred and cooked through. Transfer to the pan with the reduced sticky sauce, then add the chopped coriander and lime juice. Stir together to coat, then serve.
30 mins
2 serving
This recipe pairs perfectly with the Ashton Winery Chenin Blanc 2020 from Robertson, South Africa.

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