Tiger prawns with a sweet chilli dipping sauce
Sweet chilli sauce
cup (125ml) rice vinegar (or substitute white vinegar)
cup (125ml) white sugar
cup (60ml) water
1 tsp (5ml) fish sauce
2 tbsp (30ml) sherry (optional)
3 garlic cloves, minced
to 1 tbsp (7.5ml - 15ml) dried crushed chilli (depending on taste)
12 large, raw tiger prawns
2 red chillies, chopped
1 thumb-size piece of ginger, grated
2 tbsp (30ml) vegetable oil
2 tsp (10ml) sesame oil
Zest and juice of 4 limes
Place all sweet chilli sauce ingredients in a saucepan and bring to the boil.
Reduce heat to medium and let boil for 10 minutes, or until reduced by half.
Cool and set aside.
Split the prawns down the spine and place in a bowl.
Mix the chilli, ginger and oil.
Pour over the prawns and mix well, making sure the marinade coats the visible flesh.
Marinade for about 30 minutes.
Place the prawns cut side down on a hot griddle pan.
Turn the prawns after two minutes.
Pour over the lime juice and zest and leave to cook for another two minutes.
Serve the prawns with the sweet chilli dipping sauce.