Griddled prawns with chilli cocktail sauce

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
150 ml-175 ml chilli pepper sauce
5g prepared horseradish
30 ml fresh lemon juice
15 ml hot sauce
10 ml Worcestershire sauce
1 tsp celery seed
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo prawns (about 150g), peeled, deveined
30 ml extra-virgin olive oil
Salt and pepper
1 tsp smoked sweet paprika
10g parsley, finely chopped
1) Combine the first seven ingredients in a bowl and season with pepper, to taste. Refrigerate until ready to use.

2) Heat a griddle pan or griddle to medium-high. Dress the prawns with extra-virgin olive oil, salt and pepper, and smoked paprika. Skewer the prawns onto metal skewers and griddle on both sides until the prawns are opaque and firm, about 5 minutes. Pile the prawns on a serving platter, and drizzle with the sauce or pass the sauce at the table.

Cook's Note: If you do not have metal skewers, soak wooden skewers in water for 30 minutes before using.

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