Griddled prawns with chilli cocktail sauce
- Preparation Time15 mins
- Cooking Time10 mins
- Serves4
- DifficultyEasy
For the chilli cocktail sauce
150-175ml chilli sauce
2 tbsps prepared horseradish
2 tbsps lemon juice, about 1/2 lemon
1 tbsp hot sauce
2 tsps Worcestershire sauce
1 tsp celery seed
1 stick celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
For the griddled prawns
16 jumbo prawns, peeled, deveined
1) For the chilli cocktail sauce, combine the first seven ingredients in a bowl and season with pepper, to taste. Refrigerate until ready to use.
2) For the griddled prawns, preheat a griddle pan or griddle to a medium-high heat.
3) Dress the prawns with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the prawns onto metal skewers, to ease in turning them.
4) Griddle until the prawns are opaque and firm, about 7 to 8 minutes.
2) For the griddled prawns, preheat a griddle pan or griddle to a medium-high heat.
3) Dress the prawns with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the prawns onto metal skewers, to ease in turning them.
4) Griddle until the prawns are opaque and firm, about 7 to 8 minutes.
Pile the prawns onto a serving platter and drizzle with the sauce or pass the sauce at the table. Sprinkle the parsley over the prawns.