Sweet and Sour Prawns

  • Prep Time
    65 mins (incl. 1 hour marinade)
  • Cook Time
    4 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 12 large prawns, shelled, deveined, heads and tails intact


  • 4 spring onions, thinly sliced
  • 3cm ginger, peeled and sliced thinly
  • 150ml water
  • 1 teaspoon salt


  • 3 teaspoons white sugar
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

Dipping Sauce:

  • 1 tablespoon tomato paste
  • 4 tablespoons white sugar
  • 4 tablespoons white vinegar
  • ½ teaspoon salt
  • 2 teaspoons olive oil


These Chinese inspired sweet and sour prawns are sensational on the barbecue!

Step 1
If using wooden skewers, soak in water for at least 30 minutes. In a large bowl combine all the marinade ingredients and the prepared prawns. Refrigerate for an hour to marinate.

Step 2
For the sweet and sour dressing, add all the dipping sauce ingredients into a bowl and mix well.

Step 3
Prepare the barbecue for direct cooking over high heat (230°C to 290°C). Remove the prawns from the marinade and thread three prawns onto each skewer. Combine all the baste ingredients and apply to the prawns with a basting brush just before grilling.

Step 4
Grill the prawns over direct high heat, with the lid closed, for 4 minutes, flipping once halfway through the cooking time, or until the prawns have cooked through.

Step 5
Serve the prawns immediately with the sweet and sour sauce.