Ultra simple and quick cooking, these sweet and sour barbecued prawns are a treat. Serve with green salad or steamed rice.
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Makes: 8 skewers
32 prawns, peeled
3 mangoes, cut into pieces about 3cm long
200g sweet and sour sauce
1 mango, chopped
1 red pepper, chopped
1 green pepper, chopped
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Method Prep:10min › Cook:5min › Ready in:15min
Heat barbecue to high heat. Soak 16 bamboo skewers in water for 10 minutes.
Using two skewers, slide them through a prawn. Slide on a piece of mango; repeat so that there are 4 prawns and 3 mango pieces. Repeat for remaining 7 skewers.
Brush skewers generously with half of the sweet and sour sauce and place on barbecue rack. Cook 3 minutes each side.
Meanwhile, combine remaining sweet and sour sauce with remaining mango and red and green peppers in a microwave safe bowl. Place in microwave for 4 minutes to soften. Serve warm with the skewers for dipping sauce.