Sweet and Sour Jumbo Shrimp Skewers

 

12 skewers

• 12 large prawns, peeled, tails on
• 15 ml vegetable oil

Sweet and sour sauce

• 60 ml rice vinegar
• 60 ml sugar
• 60 ml tomato paste
• 15 ml soy sauce
• 2 garlic cloves, minced
• 1 cm (½ in) fresh ginger, peeled and chopped
• 2 green onions, finely chopped

1. In a bowl, whisk together all the ingredients for the sweet and sour sauce.
2. Using a paring knife, lightly incise the shrimp flesh 4 to 5 times on the lower part to unfold them and be able to skewer them easily lengthwise.
3. On each previously soaked wooden skewer, prick a shrimp starting from the side of the tail; brush generously with sweet and sour sauce.
4. Place in a dish, cover and place in the refrigerator for at least 30 minutes.
5. Cook for 4 to 5 minutes on the barbecue grill and, halfway through cooking, turn the shrimp over and brush; or, fry the skewers over high heat in vegetable oil and pour a little marinade into the pan towards the end of cooking to ensure that they are juicy.
6. Serve.

BON APPÉTIT