• All Share : 50843.30
    DOWN -0.02%
    Top 40 : 3780.22
    DOWN -1.07%
    Financial 15 : 15693.51
    UP 0.10%
    Industrial 25 : 62025.43
    UP 0.50%

  • ZAR/USD : 10.9779
    UP 0.25%
    ZAR/GBP : 17.2117
    UP 0.47%
    ZAR/EUR : 13.6235
    UP 0.56%
    ZAR/JPY : 0.0928
    DOWN -0.15%
    ZAR/AUD : 9.4731
    DOWN -0.34%

  • Gold : 1197.5500
    DOWN -0.35%
    Platinum : 1225.0000
    UP 0.35%
    Silver : 16.4450
    UP 0.15%
    Palladium : 796.0000
    UP 1.14%
    Brent Crude Oil : 80.140
    DOWN -0.46%

  • All data is delayed by 15 min. Data supplied by I-Net Bridge
    Hover cursor over this ticker to pause.

Mon Nov 24 15:46:50 CAT 2014

Tiger prawns with a sweet chilli dipping sauce

Pick n Pay | 06 March, 2013 01:00

INGREDIENTS

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)

Prawns

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

METHOD

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.

SERVES: 2

SHARE YOUR OPINION

If you have an opinion you would like to share on this article, please send us an e-mail to the Times LIVE iLIVE team. In the mean time, click here to view the Times LIVE iLIVE section.