Griddled prawns with asian style cocktail sauce

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the cocktail sauce

300 ml tomato ketchup
30 ml fresh lime juice
15 ml low-sodium soy sauce
4 radishes, very thinly sliced on a mandoline
20g fresh ginger, finely grated
1 chili pepper (preferably thai bird or serrano), finely diced
1 tsp. sugar
5g fresh coriander leaves, finely chopped
Salt and freshly ground black pepper

For the prawns

500g large (21 to 24) prawns, peeled and deveined
45 ml olive oil
Wooden skewers, soaked in water for 30 minutes
For the cocktail sauce:

Whisk together the tomato ketchup, lime juice, soy sauce, radish, ginger, chile, sugar and coriander in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated (do not add the coriander until ready to serve).

For the prawns:

Heat the griddle to high. Toss the prawns with the oil and season with salt and pepper. Place onto skewers and griddle for 1 to 2 minutes per side until lightly golden brown and just cooked through. Serve sauce in a bowl, surrounded by the prawns.

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