- 1kg raw banana prawns
- 1/3 cup white sugar
- 1/3 cup white vinegar
- 1 teaspoon fish sauce
- 1/4 cup lime juice
- 1 red chilli, finely chopped
- 1To prepare prawns, remove heads with a small knife. Trim legs with kitchen scissors. With a small, sharp knife split in half lengthways not quite all the way through. Remove intestinal tract. Lay prawn on a flat surface, shell side up. Using your fingers, press prawn flat.
- 2To make sauce, cook sugar and vinegar in a small saucepan for 5-7 mins until syrupy add chilli and cook for 3 mins. Remove from heat, add fish sauce and lime juice.
- 3Preheat barbecue flat plate to high and cook prawns flesh side down for 2 mins turn and cook for 1 min. Place onto a platter and drizzle with sauce.