A tropical twist on a classic! These skewers are the perfect blend of sweet, tangy, and savoury flavours. Juicy prawns and colourful vegetables come together in a harmonious dance on the grill.
Ingredients
1/4 cup (60g) MA's Kitchen Sweet & Sour Wok Sauce
2 tbsp honey
2 tbsp vegetable oil
Salt and pepper, to taste
500g large prawns peeled and deveined
1 cup fresh pineapple chunks
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
Bamboo skewers (soaked in water for 30 minutes)
Cooking Steps
1. In a bowl, whisk together MA's Kitchen Sweet & Sour Wok Sauce, honey, vegetable oil, salt, and pepper.
2. Toss the prawns in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavour.
3. Thread the marinated prawns, pineapple chunks, bell peppers, and red onion onto the soaked bamboo skewers, alternating the ingredients.
4. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 3-4 minutes per side, or until the prawns are pink and cooked through, and the vegetables are tender with slight char marks.
5. During the last 2 minutes of grilling, brush the skewers with the remaining marinade. This will create a delicious caramelised glaze.
6. Serve these delightful skewers hot and enjoy the burst of flavours!
