These Chinese inspired sweet and sour prawns are sensational on the barbecue!
If using wooden skewers, soak in water for at least 30 minutes. In a large bowl combine all the brine ingredients and the prepared prawns. Refrigerate for an hour to brine.
Prepare the barbecue for direct cooking over high heat (230°C to 290°C). Remove the prawns from the brine and thread three prawns onto each skewer. Combine all the baste ingredients and apply to the prawns with a basting brush just before grilling.
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.
Grill the prawns over high heat, with the lid closed, for 4 minutes, flipping once halfway through the cooking time, or until the prawns have cooked through.
Serve the prawns immediately with the sweet and sour sauce.
