Makes 16


32 Large raw prawns, shelled with the tail section left intact

4 Tbsp sweet chilli sauce  (See recipe For Sweet Chilli Sauce Versions 1 or 2)

4 limes, cut into small wedges


1.   Soak 16 wooden skewers in cold water for 10mins.  Preheat the grill.  

2. Thread two prawns and two lime wedges alternately onto each skewer and brush lightly with the chilli sauce.  Lay the skewers on a foil-lined grill pan and cook for 2-3mins on each side.

Note: Soaking the skewers in water helps prevent them from charring when they are under the  grill.



Excellent as a sauce with chicken and fish as well as seafood, delicious as a marinade for grilling or as a dip for finger foods. Try it with grilled fish, chicken or chicken wings, prawns or spring rolls. There are no added chemicals in this homemade version, so it's also healthier.

Makes 1/2 Cup of Sauce

1/2 cup Rice Vinegar (or substitute White Wine Vinegar)

1/2 cup + 2 Tbsp. white sugar

1/4 cup water

3 Tbsp fish sauce

2 Tbsp sherry (or cooking sherry)

3 cloves garlic, crushed

1/2 to 1 Tbsp dried crushed chili (1 Tbsp makes spicy-hot sauce)

1½ Tbsp cornflour dissolved in 3-4 Tbsp cool water


Place all ingredients - except the cornflour-water mixture - in a saucepan.  Bring to a rolling boil.

Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off).

Reduce heat to low and add the cornflour-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).

Remove from heat and taste. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chilli.

Pour sauce into a small bowl or jar & serve or can be kept for 2 weeks if refrigerated.



10 red chillies, roughly chopped and deseeded if desired

4 cloves garlic, roughly chopped

1 Tbsp sea salt

500ml  White Wine Vinegar

330g caster sugar


1.   Place all the ingredients in a blender and pulse until the garlic and chilli

are in small pieces but not smooth).

2.   Pour the sauce into a saucepan and bring to the boil over a medium heat for 5-10 minutes, stirring occasionally.  Reduce the heat to low and cook for 20-30 minutes, until the sauce has thickened.

Pour into a sterilised glass bottle or jar, and allow to cool before using.






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