Griddled prawns with grapefruit bbq sauce

  • Cooking spray
  • 175ml grapefruit juice
  • 60ml tomato ketchup
  • 1 tbsp dijon mustard
  • 1 tbsp muscovado sugar
  • 1 tsp chilli pepper powder
  • 1 tsp ground cumin
  • 15ml olive oil
  • 1 tsp liquid smoke
  • 1.5kg large or jumbo prawns, peeled and deveined
  • 200g rice, regular or instant, cooked according to package directions
  • 20g spring onions, chopped
1) Heat a hob griddle pan or a griddle to a medium high heat and coat with cooking spray.

2) In a shallow dish, whisk together the grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add the prawns and toss to coat.

3) Place on the griddle and cook 2 minutes per side, or until the prawns are bright pink and cooked through. Serve half the prawns over the rice and top with scallions. Reserve the remaining prawns for another dish.

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