Griddled prawns with asian style cocktail sauce

  • For the cocktail sauce
  • 300 ml tomato ketchup
  • 30 ml fresh lime juice
  • 15 ml low-sodium soy sauce
  • 4 radishes, very thinly sliced on a mandoline
  • 20g fresh ginger, finely grated
  • 1 chilli pepper (preferably thai bird or serrano), finely diced
  • 1 tsp. sugar
  • 5g fresh coriander leaves, finely chopped
  • Salt and freshly ground black pepper
  • For the prawns
  • 500g large (21 to 24) prawns, peeled and deveined
  • 45 ml olive oil
  • Wooden skewers, soaked in water for 30 minutes
For the cocktail sauce:

Whisk together the tomato ketchup, lime juice, soy sauce, radish, ginger, chile, sugar and coriander in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated (do not add the coriander until ready to serve).

For the prawns:

Heat the griddle to high. Toss the prawns with the oil and season with salt and pepper. Place onto skewers and griddle for 1 to 2 minutes per side until lightly golden brown and just cooked through. Serve sauce in a bowl, surrounded by the prawns.

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