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

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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